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Before you jump to Chicken Curry recipe, you may want to read this short interesting healthy tips about Learn The Facts About Superfoods.
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It now seems to be a good time to begin ingesting some superfoods to get the healthy positives of many of the minerals, vitamins and other vital nutrients they contain.
We hope you got insight from reading it, now lets go back to chicken curry recipe. To cook chicken curry you need 30 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Chicken Curry:
- Prepare of A. Preps.
- Provide 1-1.5 kg of Chicken thighs.
- Use 5-6 of large potatoes.
- You need of washed, peeled and cubed big.
- Use 1 C of Cooking oil.
- Get of B. Blend into a fine paste.
- Get 1 of medium size brown onion.
- Take 1/4 C of candlenuts (opt).
- You need 3-4 of garlics.
- You need 1-2 C of dried chillies deseeded, soaked & softened in boiling water.
- You need of C. Paste.
- Get 1 C of meat curry powder.
- Provide As needed of Water.
- Take of D. Spices.
- Use 1 of cinnamon stick.
- Take 1 of star Anise.
- Use of F. Extras & Seasoning.
- Take 1 tsp of sugar.
- You need 1 tbsp of thick tamarind juice.
- You need 2-3 tsp of or to taste Chicken seasoning powder.
- Get 270-300 g of coconut cream.
- Use of Note:.
- Take 1 of . Dried chillies can be replaced with fresh red chillies.
- Take 2 of . We use Red pack BABA'S Meat Curry Powder.
- Take 3 of . Tamarind juice- mix a thumb size tamarind pulp with hot water.
- Provide of Use 2 tbsp of hot water and squeeze the pulp.
- Provide 4 of . We use KNORR Chicken Seasoning Powder.
- Prepare 5 of . We use only AYAM Brand Coconut Cream. Use 1 whole can/tin.
- Use of This brand uses 100 % pure coconut - no starch or gum added.
- Get 6 of . 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). Saut 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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