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Before you jump to Grandma's chicken curry special recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with Food.
You already are certain that you have to have a strong and healthy heart. After all, if your heart is in bad shape then the rest of you isn’t going to be healthy too. You already know that getting regular exercise and sticking to a healthy lifestyle both factor heavily into the overall health of your heart. Are you aware, though, that there are some foods that can help your heart be healthy? Go on reading to find out which foods are beneficial for your heart.
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We hope you got insight from reading it, now let’s go back to grandma's chicken curry special recipe. You can cook 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:
- Provide Main
- Prepare 1/2 kg chicken parts (can be wing, thigh or drumstick)
- Provide 2 potato, medium, peeled and cut into wedges
- You need Spice
- Take 1 yellow ginger (turmeric), peeled outer skin, sliced (please use glove to avoid stain)
- Prepare 1 blue ginger (galangal), peeled outer skin, sliced
- You need 1 lemongrass, trim the root and discard green upper portion, use only white stem
- Use 20 small purple onion, peeled and chopped
- You need 6 dried red chilli, soaked in water to soften, remove seed and cut into tiny bits (please use glove)
- Use Other
- Prepare 200 ml coconut cream/milk, do not dilute
- You need 300 ml water
- You need 3 tbsp cooking oil
Instructions to make Grandma's chicken curry special:
- Wash chicken parts with coarse salt and rinse clean with water.
- For those not sure what the spices look like. Here is a photo taken before being pounded/grind.
- 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.
- Heat cooking oil in frying pan using medium heat. Stir fry the spices till fragrant for 3 minutes.
- Add in chicken parts. Stir fry till chicken evenly mixed for 5 minutes.
- Turn off the heat. Add coconut cream/milk. Stir everything till chicken parts evenly coated.
- 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.
- Ready to serve with rice while hot.
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