Recipe of Favorite Chicken Curry

Chicken Curry Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Chicken Curry” recipe we have found so far. This will be smell and look delicious.

Ingredients of Chicken Curry

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

Chicken Curry step by step

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..