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Half an Hour to Preparing Tasty Chicken Curry

Hoping to dine Chicken Curry a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This site gonna help you with useful procedures on cooking a Chicken Curry like a famous chef made.

Chicken Curry

We hope you got insight from reading it, now let's go back to chicken curry recipe. To make chicken curry you need 30 ingredients and 6 steps. Here is how you cook it.

To cook an unforgettable Chicken Curry, here are the components required:

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

After readying the ingridients, now you are ready to prepare your appetizing Chicken Curry by following the procedures below:

  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..

This has to be the best home-made chicken curry I have tasted / made. It's a recipe that a friend gave me after she made it for a dinner party. Since said party, almost all guests have either asked for the recipe or have asked her to make it for them. It's not your average curry - it's like a cross between a Korma and a Tikka Masala. Tip: I once used reduced-fat coconut milk to save on.

Recipe : Chicken Curry

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Simple tips to make Chicken Curry

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