I did not "invent" this recipe, as it was served up to me at a friend's place.
They are Asian, and they gave me the recipe, which they called a Burmese chicken curry!
It has a delicious flavour and can be eaten with pasta, potato or as I did, with rice.
Preparation Time: 10 minutes plus marinating time
Cooking Time: 40 minutes
Serves: 2 - 3
Ingredients About 500 g chicken legs (lovely legs)
½ tbsp dry sherry
¾ tbsp soy sauce
1½ tbsp tomato ketchup
1 medium onion, finely chopped
2 tbsp oil
¼ to ½ cup coconut milk
Chili powder/flakes, to taste¾ tsp ground cumin
¾ tsp coriander, ground
½ tbsp paprika, ground
Bit of cardamom
¼ tsp turmeric
½ tbsp brown sugar
Beans - optional
Mix up the turmeric, coriander, cumin, sherry, soy, and put the chicken pieces in here. Make sure they are all well coated, and put in the fridge for an hour, or overnight if possible.
Heat a wok or fry pan with oil and turn to a medium high. Cook the onions until they are starting to go brown, and then add the chicken and all the other ingredients except the coconut milk.
Stir fry this for about 10 minutes, then add in about ¼ cup water. When it is boiling, reduce the heat and simmer, stirring often to prevent the meat sticking, and adding more water as needed.
Cook this for about 30 minutes or until the meat is almost done, and the sauce is thick. You must continue to check on this as I kept having to add more water.
Add the coconut milk and let it cook for another 10 or so minutes, or until the meat is done.
Meanwhile, make your rice or whatever you are going to make with it - I used brown rice cooked in a rice cooker, and served it with home grown beans.
Serve the curry chicken on top of the rice.
It is also very good heated up as the flavours go through it the longer you keep it. I therefore store the left over rice with the chicken.