The Secret to Producing Tasty Chicken Curry

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Chicken Curry

We hope you got insight 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 do that.

Here are the ingridients that are required to serve a remarkably good Chicken Curry:

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

Ready with the ingridients? Below are the sequences on cooking 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 РOver medium heat, preheat 1/2 Р1 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). Saut̩ 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..

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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