This is a fabulous light chicken curry, full of flavor without the spicy hotness of most South East Asian curries. We used Paprika instead of red chili powder to give this dish the deep color that is a must for this recipe. You can use chili of course, but the flavor of this dish is equally good without the chili.
The flavor is created by the subtle blend of spices. Because Ceylon Cinnamon is mild with notes of cloves and citrus this will not have any discernable cinnamon taste. Rather the Ceylon Cinnamon is used to create a more complex flavor profile with a little bits of other spices, curry leaves and lemon grass. That is not possible with Cassia Cinnamon which tends to dominate and over power. The coconut milk adds a creamy richness to the gravy. Subtlety is the key here.
For this recipe we prefer a whole chicken, cut into small cubes with the bones. If the rest of the chicken like the heart, the liver, the neck is included like in the antibiotic free chicken we bought, then add it to the curry. It adds to the flavor, especially the liver which disintegrates and assimilates into the gravy.
Remember to clean all the chicken fat out. Unlike beef, chicken fat does not taste great so remove it carefully like we did. It takes time to remove the fat from a whole chicken but well worth it for the end result.
If you want a light creamy curry that everyone will love without it being too spicy or hot this is it.. Serve with white rice and maybe a stiry fry vegetable dish. Add a little extra water and coconut milk if you want more gravy.
Note: They key to good cooking is to use fresh ingredients. We use Hunt’s Tomato paste because it is much better (Vine ripened) than the gas ripened fresh tomatoes in most US supermarkets which have no taste. You should also follow ingredient quantities precisely because a change in ingredients or their quantity will lead to a different result. For example using Cow’s milk instead of coconut milk is possible but the taste will be quite different.