Asian Recipes - Southern Indian Chick Pea Curry Recipe

Ingredients

• 2 tbsp/30 ml oil

• 1 large can chick peas, rinsed and drained

• 1 1/2 to 2 cups/375 to 500 ml coconut milk

• 1 to 2 tbsp/r1to 30 ml dark palm sugar or 1 tbsp/15 ml brown sugar

• Salt to taste

• 2 to 3 tbsp/30 to 45 ml fresh coriander, chopped

• Fresh coriander leaves to garnish

Seasoning:

• 1/2 inch/1.25 cm piece of cinnamon stick

• 1 piece star anise

• 5 to 6 fresh kari leaves

• 2 inch/5 cm piece lemon grass

• 4 shallot onions, sliced

• 2 large red chilies, sliced or 1 tsp/5 ml chili flakes

• 1 tbsp/5 ml coriander powder

• 2 tsp/10 ml cumin powder

• 1/2 tsp/2 ml turmeric

• 3 to 4 tbsp/45 to 60 ml tamarind water

Serves 4

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Method:

1. Prepare all ingredients and have at hand. Preheat heavy-bottomed pan over medium-high heat. Add oil.

2. When the oil is hot, add the cinnamon, star anise, kari leaves and lemon grass. Stir for about 10 seconds. Allow these ingredients to sizzle while they impart their flavor to the oil. Do not allow any burning.

3. Add the shallot onions and chilies and continue to stir until the onions become fragrant.

4. Add the coriander powder, cumin powder and turmeric and stir for another 5 to 10 seconds. Do not burn.

5. Add the chick peas, tamarind water, 1 1/2 cups/375 ml coconut milk and sugar and bring the curry to a boil (Add more coconut milk or water if you prefer a thinner curry.) Reduce heat and simmer uncovered for 15 to 20 minutes.

6. Taste and adjust the seasoning adding more sugar, salt or even a squeeze of fresh lime juice as desired. Add the chopped coriander, stir and garnish.