A deliciously healthy curry served with fluffy white steamed rice and veggies on the side. Enjoy! 😉
Calories per 356 g serving: 534 excludes rice and potatoes
Total Calories: 3,204 – using 800 g chicken thighs
75 g rice (raw) per serving x 6 = 450 g rice: 1,643 calories
175 g potato (raw) per serving x 6 = 1050 g: 725 calories
Per Serving with rice and potatoes: 929 calories
Total Calories with rice and potatoes: 5,572 calories
No need to add any fat if you are using chicken thighs.
On first testing this recipe I added the asparagus and broccoli, however I would not add it a second time as I find it more suitable to other dishes. However any vegetables will go very well in this curry, so add what needs to be used up or steam and add it on the side. If you are adding canned or bottled asparagus, you must include the liquid brine as it improves the flavour.
If limes are not available you may replace with lemons.
I used 2 chicken stock / bouillon cubes of 8 g each in weight.
If you do not have a food processor: In a heavy based pot, stamp your peeled garlic and ginger to a paste together with some salt to keep it from slipping. – I use the back-end of a wooden, braai / barbecue meat hook if not using my food processor. 😉
If weight watching: Use skinless chicken fillets with additional fat added to compensate for dryness. You may use half butter to oil mixture or chicken schmaltz to saute your ground spices for 2-3 minutes using 40 g. Do not allow them to burn. Toss in your chicken cubes and stir fry adding a sprinkling water to prevent them from burning. Stir-fry just to brown and colour them, then remove them and set aside to be readded once your sauce in ready which allows them to cook the rest of the way, keeping them moist and juicy and preventing them from becoming dry and rubbery. 😉
Note on Cardamom: Usually I just grind them whole, in their pods for added fiber. 😉
A. 1/2 tsp Ground Coriander seeds (fresh coriander – optional)
B. 1/2 tsp cumin seeds
C. 1/4 tsp ground cloves – Optional (may replace with fennel seeds)
D. 1/4 tsp ground cardamom – pods discarded
E. 1/2 tsp Freshly ground black peppercorns
800 g chicken thighs, whole -OR- 600 g chicken fillets, cubed
1 tbsp fresh ginger
4 cloves garlic (7 g)
1/4 tsp cinnamon powder (cinnamon sticks will also do)
1/4-1/2 tsp cayenne pepper
1 tbsp turmeric powder (7 g) -or- 1 fresh piece if obtainable
1 brown onion, chopped (I used 1 very large onion)
1 Tomato, large (chopped) -I add two large tomatoes
Sugar or apricot jam to taste
Salt to taste
1 (4 g) Chicken Bouillon Cube  (serving) to taste
400 ml can coconut milk, Ayam 
200 g water or as needed
10 ml basil, dried
4 (67 g) limes, whole – Zest and juice included
800 g potatoes, halved
450 g rice
Place A,B,C,D,E in a wetted teacup. Cover and cook on high in 1000 watt microwave oven for four bursts of 24 seconds each or until they release their aroma. Make sure you do not burn them and stirring in-between bursts. Remove. Uncover them and set aside to cool.
Add cooled roasted seeds to coffee grinder and grind into a fairly coarse powder but not too fine, as too fine a grind loses flavor faster as it cooks.
Place chicken thighs skin side down in bottom of pot and pour over 1 cup water. Close and simmer allowing chicken to release its fats. Do not allow water to evaporate.
To a food processor bowl with metal chopping blade on, add your chopped ginger to the bottom followed by whole garlic cloves, roughly chopped onions and roughly chopped tomatoes placed on top in given order. Place lid on machine and whizz until finely chopped or pureed.
Once most of the water has evaporated and chicken has released its fats you may start adding the balance of your ingredients in the given order excluding the last 4 ingredients.
Meantime: To a microwave steamer bowl add your rice with enough water to cover and steam in a 1000 watt microwave oven 20 minutes.
Add your peeled or unpeeled potatoes to another microwave oven steamer or bowl together with 1 cm water and steam in a 1000 watt microwave for 20 – 30 mins or until fork tender.
Add your steamed potatoes to your curry just before serving and toss it all through to absorb your curry flavors.
Taste for seasoning and adjust with lime or lemon juice, a pinch sugar or some added apricot jam and salt to taste.
Serve over fluffy white steamed rice with a sambal if desired consisting of a mixture vinegar, water, tomato, onion, cucumber with optional crushed garlic and sweet pepper all finely diced according to your own taste.
Serve hot with fluffy white steamed rice or any other veggies you might like served on the side. – Enjoy! 😉
Recipe adapted from: COOKEATLOVE