Kolivartha chicken
Nice thick and delicious curry.
Sourced from: Curry bible by Jacki Passmore
600 grams skinless chicken thigh fillets quartered, 4 cloves garlic chopped, 1.5 cm piece fresh ginger chopped, 1 onion coarsely chopped, 1 large tomato deseeded and chopped, 2 tablespoons ghee or oil, 1/2 cup almond meal, or finely ground raw cashews, 1 teaspoon garam masala, 1 tablespoon ground coriander, 1 teaspoon ground cumin, 1/2 to 1 spoon chilli powder, 1/2 teaspoon turmeric, 2 to 3 cloves, 1 1/2 cups coconut milk, salt, fresh lemon or lime juice, chopped fresh coriander.
Rinse the chicken in cold water, drain well and pat dry with paper towels. Process or grind the garlic, ginger and onion to a paste. Add the tomato. Heat the ghee or oil and saute the chicken pieces until lightly colored. Lift out with a slotted spoon and set aside. In the same pan saute the tomato mixture for 5 to 6 minutes, stirring constantly, then add the almond meal or cashews and the spices and cook, stirring, for 1 minute. Return the chicken pieces to the pan, pour in the coconut milk and add salt to taste. Simmer over low heat, uncovered, until chicken is tender and the sauce thick and fragrant (about 18 minutes). Finish the curry with a squeeze of lemon or lime juice and a sprinkle of chopped coriander.
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