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Here are the ingridients that are required to serve a remarkably good Chicken Curry:
- Take of A. Preps.
- Get 1-1.5 kg of Chicken thighs.
- Prepare 5-6 of large potatoes.
- You need of washed, peeled and cubed big.
- Take 1 C of Cooking oil.
- Prepare of B. Blend into a fine paste.
- Provide 1 of medium size brown onion.
- Provide 1/4 C of candlenuts (opt).
- Get 3-4 of garlics.
- Provide 1-2 C of dried chillies deseeded, soaked & softened in boiling water.
- Get of C. Paste.
- Get 1 C of meat curry powder.
- Use As needed of Water.
- Use of D. Spices.
- Prepare 1 of cinnamon stick.
- Provide 1 of star Anise.
- Provide of F. Extras & Seasoning.
- Take 1 tsp of sugar.
- Get 1 tbsp of thick tamarind juice.
- Prepare 2-3 tsp of or to taste Chicken seasoning powder.
- Use 270-300 g of coconut cream.
- Use of Note:.
- Get 1 of . Dried chillies can be replaced with fresh red chillies.
- Take 2 of . We use Red pack BABA'S Meat Curry Powder.
- You need 3 of . Tamarind juice- mix a thumb size tamarind pulp with hot water.
- Prepare of Use 2 tbsp of hot water and squeeze the pulp.
- Use 4 of . We use KNORR Chicken Seasoning Powder.
- Take 5 of . We use only AYAM Brand Coconut Cream. Use 1 whole can/tin.
- Provide of This brand uses 100 % pure coconut – no starch or gum added.
- Provide 6 of . Ingredients No.2, 3, 4 – from Asian grocery.
Ready with the ingridients? Below are the sequences on cooking 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..
Once ingredients are blended together, add chicken breasts. Sear first in a bit of oil then remove (no need to cook through). Follow recipe – fry off curry with just the onion. Add breast back in towards end of sauce simmering, just to finish cooking. Shrimp/prawns or fish pieces – as above with breast.
Recipe : Chicken Curry
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