Chicken molee
A very special and tasty dish
Sourced from: Curry bible by Jacki Passmore
500 g chicken breast or thigh fillet-diced, 1 large potato-diced, 8 curry leaves, 3-4 shallots-sliced, 4 cloves garlic-sliced, 2 green chillies-deseeded and sliced, 400 ml coconut milk, 1 teaspoon ground turmeric, 1 tablespoon ground coriander, 2 teaspoons ground white pepper, 1 teaspoon salt, fresh lemon juice, 2 teaspoons black mustard seeds, ghee or oil.
Place the chicken and potato in a heavy saucepan with everything else except the lemon juice, mustard seeds and ghee or oil. Bring barely to the boil, then reduce heat and simmer for about 15 minutes, or until the chicken is tender. Check seasonings and add a squeeze of lemon juice, to taste. Fry the mustard seeds in ghee or oil until they pop, and stir into the curry just before serving.
All recipes
