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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 cook that.
The ingredients needed to cook Chicken Curry:
- Prepare A. Preps
- Use 1-1.5 kg Chicken thighs
- Get 5-6 large potatoes
- Prepare washed, peeled and cubed big
- You need 1 C Cooking oil
- Use B. Blend into a fine paste
- Get 1 medium size brown onion
- Get 1/4 C candlenuts (opt)
- Prepare 3-4 garlics
- Use 1-2 C dried chillies deseeded, soaked & softened in boiling water
- Get C. Paste
- Take 1 C meat curry powder
- Provide As needed Water
- Take D. Spices
- You need 1 cinnamon stick
- Use 1 star Anise
- Get F. Extras & Seasoning
- Use 1 tsp sugar
- Provide 1 tbsp thick tamarind juice
- Use 2-3 tsp or to taste Chicken seasoning powder
- Provide 270-300 g coconut cream
- Prepare Note:
- Prepare 1 . Dried chillies can be replaced with fresh red chillies
- Use 2 . We use Red pack BABA'S Meat Curry Powder
- Use 3 . Tamarind juice- mix a thumb size tamarind pulp with hot water
- Use Use 2 tbsp of hot water and squeeze the pulp
- Prepare 4 . We use KNORR Chicken Seasoning Powder
- Use 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
Steps 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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