How to Prepare 🍮 Perfect Chicken Curry Recipes 🍮 by Marinka

How to Making Recipes Chicken Curry using 31 ingredients and 6 steps

Chicken Curry. - - In case you are like loads of us, you know that you ought to be consuming more healthy. Nevertheless, making a optimistic change in your eating habits does not imply that you could't make your favourite recipes anymore. With the renewed curiosity in wholesome cooking and consuming, there are many new and fascinating ways to adapt your time-tested recipes to make them higher for you- and you are able to do it without sacrificing a little bit of flavor. It doesn't matter why you are changing your consuming habits- for your health or your appearance- making modifications does not imply giving up all your favourite foods.

➽ A. Preps.
➽ 1-1.5 kg Chicken thighs.
➽ 5-6 large potatoes.
➽ washed, peeled and cubed big.
➽ 1 C Cooking oil.
➽ B. Blend into a fine paste.
➽ 1 medium size brown onion.
➽ 1/4 C candlenuts (opt).
➽ 3-4 garlics.
➽ 1-2 C dried chillies deseeded, soaked & softened in boiling water.
➽ C. Paste.
➽ 1 C meat curry powder.
➽ As needed Water.
➽ D. Spices.
➽ 1 cinnamon stick.
➽ 1 star Anise.
➽ F. Extras & Seasoning.
➽ 1 tsp sugar.
➽ 1 tbsp thick tamarind juice.
➽ 2-3 tsp or to taste Chicken seasoning powder.
➽ 270-300 g coconut cream.
➽ Note:.
➽ 1 . Dried chillies can be replaced with fresh red chillies.
➽ 2 . Meat curry powder is curry powder used for meat.
➽ Red pack BABA'S Meat Curry Powder.
➽ 3 . Tamarind juice- mix a thumb size tamarind pulp with hot water.
➽ Use 2 tbsp of hot water and squeeze the pulp.
➽ 4 . We use KNORR Chicken Seasoning Powder.
➽ 5 . We use only AYAM Brand Coconut Cream. Use 1 whole can/tin.
➽ This brand uses 100 % pure coconut - no starch or gum added.
➽ 6 . Ingredients No.2, 3, 4 - from Asian grocery.

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 a minute then add C (meat curry paste) and D (spices). Sauté until aromatic. 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..

Chicken Curry -