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Chicken Curry
Chicken Curry

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We hope you got benefit from reading it, now let’s go back to chicken curry recipe. You can cook chicken curry using 30 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Chicken Curry:
  1. Provide A. Preps
  2. Use 1-1.5 kg Chicken thighs
  3. Provide 5-6 large potatoes
  4. Prepare washed, peeled and cubed big
  5. Provide 1 C Cooking oil
  6. Take B. Blend into a fine paste
  7. You need 1 medium size brown onion
  8. Take 1/4 C candlenuts (opt)
  9. You need 3-4 garlics
  10. Get 1-2 C dried chillies deseeded, soaked & softened in boiling water
  11. Prepare C. Paste
  12. Take 1 C meat curry powder
  13. Use As needed Water
  14. You need D. Spices
  15. Provide 1 cinnamon stick
  16. Get 1 star Anise
  17. Prepare F. Extras & Seasoning
  18. You need 1 tsp sugar
  19. Take 1 tbsp thick tamarind juice
  20. Provide 2-3 tsp or to taste Chicken seasoning powder
  21. Prepare 270-300 g coconut cream
  22. Use Note:
  23. Take 1 . Dried chillies can be replaced with fresh red chillies
  24. Prepare 2 . We use Red pack BABA'S Meat Curry Powder
  25. Use 3 . Tamarind juice- mix a thumb size tamarind pulp with hot water
  26. Prepare Use 2 tbsp of hot water and squeeze the pulp
  27. Get 4 . We use KNORR Chicken Seasoning Powder
  28. You need 5 . We use only AYAM Brand Coconut Cream. Use 1 whole can/tin
  29. Prepare This brand uses 100 % pure coconut - no starch or gum added
  30. Take 6 . Ingredients No.2, 3, 4 - from Asian grocery
Steps to make Chicken Curry:
  1. A. Wash and cut chicken into a chunky bite size. Avoid cutting chicken too small. Cube potatoes into big chunks. Keep aside.
  2. 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.
  3. C. Pour enough water to curry powder and mix to make a soft paste.
  4. 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.
  5. 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.
  6. 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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