5 Things You Did Not Know Could Make on Chicken Curry

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

The ingredients needed to prepare Chicken Curry:

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

Steps to make 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 - 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.

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