This is a Bengali style curry made from our coconut cream from the farm.  It is a “quick” curry ie. done in 2 hours and the coconut gives it a really creamy texture.

Our Coconut Cream:

Take a skillet and add:

4 tbsp vegetable oil

and cook on medium heat. Add the following:

1 tbsp brown sugar

1/2 tsp salt

1/2 tsp cumin seeds

1/2 tsp mustard seeds

8 cardamom seeds, crushed

and stir until sugar becomes caramelised (about 2 minutes)

Next add:

10 medium onions, very finely chopped

2 cloves of garlic, crushed and finely chopped

2 tbsp fresh ginger, finely chopped

and saute the onions until they are caramelised:

Then add:

2 tbsp of curry powder (your choice..there are so many different types out there)

1-2 star anise, crushed

3-4 bay leaves

and place a fitted lid over skillet.  Simmer for 5 minutes

Next, take:

6lbs (3kgs) of chicken pieces

and brown in a hot skillet.

Then place all ingredients in a cooking pot; I use a clay cooking pot:

Place the pot on a simmer plate and cook on the  lowest flame for 1 hour.  Then add the following powdered spices:

1 tsp tumeric powder

1/2 tsp cinnamon powder

1/2 tsp chili  powder (optional)

1/2 tsp clove powder

Continue slow cooking for another 1 hour until the meat falls off the bone.  Occasionally mix the curry so that it is cooked uniformly.  When the curry looks like it is boiling too much, carefully remove the lid for about half an hour to cool it down.  The trick is not to over cook it because you will lose the tenderness of the meat and the fineness of the spices.

Once meat is tender add:

coconut cream (Casa Mascia), 1 bag (alternatives include tinned coconut cream or home-made freshly squeezed)

and mix well into the curry.

Serve with rice; serves about 8  portions.

If you can wait, it tastes better the next day!