Simple Way to Prepare Super Quick Homemade Chicken Curry

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Before you jump to Chicken Curry recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

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

The ingredients needed to cook Chicken Curry:

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

Instructions 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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