INGREDIENTS:
- 500 grams chicken with skin, cut into regular pieces
- 2 cups of banana stems (shown in the picture above)
- 3-4 Indian bay leaves
- 2 large onions, coarsely grated
- 1" piece fresh ginger, ground
- 7-8 cloves of garlic, crushed and chopped fine
- A quarter tsp turmeric powder
- A quarter tsp freshly-ground black pepper
- 5-6 green chillies, scored lengthwise
- 1 tsp red chilli powder (this will add colour) (The heat will be just right as the curry is thickened with rice flour)
- 1 tsp coriander powder
- 1tsp cumin powder
- 3 heaped tbs rice flour
- Salt to taste
- 3 tbs mustard oil
- Serrated coriander for the garnish
(Using cumin and coriander powder is optional. The curry still works well without these ingredients.)
INSTRUCTIONS:
- Heat the oil in a heavy-bottomed pan.
- When it comes to smoking point, add the bay leaves, green chillies and the onions.
- Fry till the onions are translucent and then add the meat.
- Cook on high flame stirring in between and keeping the pan covered with a lid.
- Season with salt and continue to cook for about 20-25 minutes.
- Add the banana stem pieces and stir well. If the curry threatens to catch at the bottom, add about a quarter cup of water.
- Test to see if the chicken is cooked through. The stems do not need much time. Adjust the seasoning.
- Add about 3 cups of water. That does sound like a lot but the rice flour will be added and the gravy will be thickened. (And it will thicken further when it cools down).
- When the curry comes together, add a bit of water to the rice flour and make a paste. Add this to the curry stirring gently all the while so that no lumps remain.
- Remove from the flame and transfer to a serving bowl. Garnish with chopped serrated coriander.
- This curry goes best with rice.
Source: Blending Flavours
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