So that you could be making ready Grandma's chicken curry special recipes for your loved ones however this ideas may be useful.
By no means cook this stuff in an Air Fryer
In the previous couple of years, Air Fryers have grow to be highly regarded as well as an important kitchen appliance. Essentially an amped-up countertop convection oven, it is fairly steadily recommended by cooking specialists to arrange frozen meals, bake cookies, and even fry bacon, chicken and other meats. Air frying is more healthy than frying in oil. It cuts calories by 70% to 80% and has a lot much less fat. This cooking technique might also lower down on a few of the other harmful results of oil frying.


Grandma's chicken curry special
Grandma's chicken curry special

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We hope you got benefit from reading it, now let’s go back to grandma's chicken curry special recipe. You can have grandma's chicken curry special using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Grandma's chicken curry special:
  1. Take Main
  2. You need 1/2 kg chicken parts (can be wing, thigh or drumstick)
  3. Get 2 potato, medium, peeled and cut into wedges
  4. Take Spice
  5. Prepare 1 yellow ginger (turmeric), peeled outer skin, sliced (please use glove to avoid stain)
  6. Provide 1 blue ginger (galangal), peeled outer skin, sliced
  7. Take 1 lemongrass, trim the root and discard green upper portion, use only white stem
  8. Get 20 small purple onion, peeled and chopped
  9. Provide 6 dried red chilli, soaked in water to soften, remove seed and cut into tiny bits (please use glove)
  10. Take Other
  11. You need 200 ml coconut cream/milk, do not dilute
  12. Prepare 300 ml water
  13. Get 3 tbsp cooking oil
Steps to make Grandma's chicken curry special:
  1. Wash chicken parts with coarse salt and rinse clean with water.
  2. For those not sure what the spices look like. Here is a photo taken before being pounded/grind.
  3. Grind/pound each spices one by one, then mix together to grind/pound. If you using pounder, crush/smash the lemongrass in mixture. If you using grinder, crush/smash the lemongrass separately, do not grind lemongrass.
  4. Heat cooking oil in frying pan using medium heat. Stir fry the spices till fragrant for 3 minutes.
  5. Add in chicken parts. Stir fry till chicken evenly mixed for 5 minutes.
  6. Turn off the heat. Add coconut cream/milk. Stir everything till chicken parts evenly coated.
  7. Scoop everything in frying pan to a big pot. Add in potato and water. Use low heat to simmer for 20 minutes. Do not cover the pot completely to avoid boiling over. Stir the curry frequently to avoid curry being burnt at bottom.
  8. Ready to serve with rice while hot.

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