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Chicken Curry cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Curry dishes you make.

Alright, don’t linger, let’s practice this chicken curry formula with 30 substances which are absolutely easy to receive, and we have to process them at the very least through 6 actions. You should devote a while on this, so the resulting food could be perfect.

Composition Chicken Curry:

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

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