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Before you jump to Chicken Curry recipe, you may want to read this short interesting healthy tips about Help Your Heart with Food.
You already are aware of how crucial it is to have a heart that is healthy. Here’s a thought: How can the rest of your body stay healthy if your heart is in bad shape? You already know that if you want your heart to be healthy, you must adopt a good and healthy lifestyle and exercise regularly. However, are you aware that there are some foods that have been discovered to help you improve the health of your heart? If you want to know which foods you should be eating to improve your heart health, keep on reading.
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We hope you got benefit from reading it, now let’s go back to chicken curry recipe. You can have chicken curry using 30 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chicken Curry:
- Provide A. Preps
- You need 1-1.5 kg Chicken thighs
- Get 5-6 large potatoes
- Get washed, peeled and cubed big
- Take 1 C Cooking oil
- Prepare B. Blend into a fine paste
- Use 1 medium size brown onion
- You need 1/4 C candlenuts (opt)
- Prepare 3-4 garlics
- Provide 1-2 C dried chillies deseeded, soaked & softened in boiling water
- Provide C. Paste
- Use 1 C meat curry powder
- Prepare As needed Water
- Use D. Spices
- Provide 1 cinnamon stick
- You need 1 star Anise
- Use F. Extras & Seasoning
- Provide 1 tsp sugar
- Get 1 tbsp thick tamarind juice
- You need 2-3 tsp or to taste Chicken seasoning powder
- Prepare 270-300 g coconut cream
- Get Note:
- Prepare 1 . Dried chillies can be replaced with fresh red chillies
- Use 2 . We use Red pack BABA'S Meat Curry Powder
- Prepare 3 . Tamarind juice- mix a thumb size tamarind pulp with hot water
- Use Use 2 tbsp of hot water and squeeze the pulp
- You need 4 . We use KNORR Chicken Seasoning Powder
- Take 5 . We use only AYAM Brand Coconut Cream. Use 1 whole can/tin
- Get This brand uses 100 % pure coconut - no starch or gum added
- Provide 6 . Ingredients No.2, 3, 4 - from Asian grocery
Steps to make Chicken Curry:
- A. Wash and cut chicken into a chunky bite size. Avoid cutting chicken too small. Cube potatoes into big chunks. Keep aside.
- B. Cut dried chillies and soak in boiling water for 10 minutes or until soft. Then blend it into fine paste with the rest of the ingredients in B.
- C. Pour enough water to curry powder and mix to make a soft paste.
- Cooking The Dish - Over medium heat, preheat 1/2 - 1 cup of cooking oil in a big wok or deep sauce pan. Once oil is ready, pour in B (blended paste) and stir for 2-3 minutes then add C (meat curry paste) and D (spices). Sauté until oil is separated from the paste. Add A (chicken and potatoes) and 1 cup of water. Stir until everything is well-mixed.
- Turn heat to medium low. Cover and leave to cook for 5 minutes. Remove the lid and add everything in F (seasonings) except coconut cream. Taste and adjust accordingly. Stir well and put the lid on again and simmer until potatoes are fork tender. Stir in between simmering time.
- Check the potatoes. Once tender, add coconut cream. Stir to combine and leave for a minute then turn the heat off. Transfer chicken curry to a serving bowl and serve with homemade sandwich bread or steamed white rice.
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