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This is a wonderfully spicy, yet not hot, tangy and delicious curry. While I wouldn’t call it simple to make, it ain’t tough either.
Pre-cook the colocassia (arbi), preferably one whistle in a standard pressure cooker. Slice thickly, fry till it has a crisp outer covering and reserve. Cut chicken any way you like and quickly sear/stir fry in very hot oil so its cooked on the outside. Drain and reserve. Heat some oil in a wok/pan and add onions, brown, add bay leaves, curry leaves, cloves (laung), aniseed (sauf), lightly pounded yellow mustard seeds, turmeric, chilli powder, salt, stick of cinnamon and cardamom. Stir for a couple of minutes, add chopped tomatoes, stir for a few minutes then add water. Bring to the boil. Add the chicken and cook for 10 minutes. Add tamarind water and cook for a further 5 – 7 minutes. Just before serving stir in the fried colocassia (arbi). Best eaten with slightly overcooked rice. |
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