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Before you jump to Chicken Curry recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.
Just about every single article you read about improving your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is really very true. But at times the last thing you would like to do is make a whole dinner for yourself and your family. Sometimes almost all you desperately want is to go to the drive through and get home quickly. There is zero reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This may be possible because plenty of the popular fast food destinations making the effort to make their menus better now. Here’s how it is possible to eat healthfully while you are at a fast food restaurant.
Select water, juice or maybe milk as a beverage. When you drink a huge soft drink you are putting too much empty calories to your day. Usually a single portion of soda is only eight ounces big. That helping may contain numerous spoonfuls of sugar in addition to at least a hundred calories. A fast food soft drink is almost always a minimum of twenty ounces. Thirty ounces, however, is a lot more common. This shows that your drink on it’s own will put a multitude of ounces of sugar into your body as well as several thousand empty calories. Water, fruit juice and also milk, however, are far better choices.
Common logic tells us that one certain way to get healthy and shed pounds is to drop the drive through and to banish fast food restaurants from your thoughts. While, for the most part, this is a good strategy, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the best thing is to let other people make your dinner. When you want healthy menu items, you do not have to feel terrible about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to chicken curry recipe. You can have chicken curry using 30 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Chicken Curry:
- Take A. Preps
- Use 1-1.5 kg Chicken thighs
- Get 5-6 large potatoes
- You need washed, peeled and cubed big
- You need 1 C Cooking oil
- Take B. Blend into a fine paste
- You need 1 medium size brown onion
- Take 1/4 C candlenuts (opt)
- Use 3-4 garlics
- Get 1-2 C dried chillies deseeded, soaked & softened in boiling water
- Prepare C. Paste
- Prepare 1 C meat curry powder
- You need As needed Water
- Prepare D. Spices
- You need 1 cinnamon stick
- Use 1 star Anise
- Get F. Extras & Seasoning
- You need 1 tsp sugar
- Get 1 tbsp thick tamarind juice
- Prepare 2-3 tsp or to taste Chicken seasoning powder
- Provide 270-300 g coconut cream
- You need Note:
- Take 1 . Dried chillies can be replaced with fresh red chillies
- You need 2 . We use Red pack BABA'S Meat Curry Powder
- You need 3 . Tamarind juice- mix a thumb size tamarind pulp with hot water
- Use Use 2 tbsp of hot water and squeeze the pulp
- Provide 4 . We use KNORR Chicken Seasoning Powder
- Get 5 . We use only AYAM Brand Coconut Cream. Use 1 whole can/tin
- Provide This brand uses 100 % pure coconut - no starch or gum added
- Prepare 6 . Ingredients No.2, 3, 4 - from Asian grocery
Instructions to make 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.
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