So you might be making ready Chicken Curry recipes for your loved ones but this suggestions may be useful.
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We hope you got benefit from reading it, now let’s go back to chicken curry recipe. To cook chicken curry you need 30 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chicken Curry:
- Get A. Preps
- Prepare 1-1.5 kg Chicken thighs
- Prepare 5-6 large potatoes
- You need washed, peeled and cubed big
- Prepare 1 C Cooking oil
- Use B. Blend into a fine paste
- Use 1 medium size brown onion
- Get 1/4 C candlenuts (opt)
- Use 3-4 garlics
- You need 1-2 C dried chillies deseeded, soaked & softened in boiling water
- Prepare C. Paste
- Get 1 C meat curry powder
- Get As needed Water
- Take D. Spices
- Get 1 cinnamon stick
- Take 1 star Anise
- Use F. Extras & Seasoning
- Take 1 tsp sugar
- Take 1 tbsp thick tamarind juice
- Prepare 2-3 tsp or to taste Chicken seasoning powder
- Get 270-300 g coconut cream
- Prepare Note:
- You need 1 . Dried chillies can be replaced with fresh red chillies
- Use 2 . We use Red pack BABA'S Meat Curry Powder
- You need 3 . Tamarind juice- mix a thumb size tamarind pulp with hot water
- Use Use 2 tbsp of hot water and squeeze the pulp
- Take 4 . We use KNORR Chicken Seasoning Powder
- Prepare 5 . We use only AYAM Brand Coconut Cream. Use 1 whole can/tin
- You need This brand uses 100 % pure coconut - no starch or gum added
- Use 6 . Ingredients No.2, 3, 4 - from Asian grocery
Instructions 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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