Mild Chicken Curry

Here's step by step pix of Chicken Curry I made for Nia last week, before we go on to the pix, Here are the ingredients list:

• 100gm of chicken pieces, preferably filleted and sliced thin
• 1 shallot, sliced thin
• 1 clove garlic, sliced thin
• 1 clove
• 1 star anise
• 1 2" cinnamon stick
• 1 cardamom pod
• 1 tbsp meat curry powder
• 1 tbsp tomato puree
• 1 small potato, skinned and diced
• 1 small tomato, diced
• 3 tbsp milk
• coriander leaves for garnish
• butter

Method:

1. Heat a little butter in a small pot, add the spices (clove, star anise, cardamom and cinnamon), then the garlic and onion. When the onion is translucent and the mix is fragrant, it's a good idea to remove all the spices to save the trouble from picking it up from your child's plate later! (I hate accidentally biting into cardamom or cloves - YuCk!)
2. Now add the chicken pieces and potatoes (or any other root vege you are using) then stir in the curry powder, milk, tomato puree and top with some water to cover the ingredients in the pot and let it simmer on moderate heat. Tomato puree helps the curry retain a nice colour while making it so mild and tasty.


3. For more gravy, add more water. Once it comes to a boil, throw in the coriander leaves and remove from heat. Coriander actually adds an exotic aroma and taste that only coriander can, that's why I love coriander in my curries as compared to curry leaves. But then again, there are no hard & fast rules about it, if at all you can't get any, use curry leaves by all means!

One of Nia's favourites so far. I make that judgement on what's her favourite and what's not based on how much she finishes at one sitting and when she doesn't mind having the same thing again for dinner or the next day. My little one is quite the demanding princess when it comes to food, she won't generally eat the same thing for lunch and dinner! I served this with butter rice and steamed carrots & broccoli.