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Before you jump to Chicken Curry recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.
Until fairly recently any person who indicated concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it looks like we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living much more environmentally friendly we won’t be able to correct the problems of the environment. These adjustments need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen is a good place to start saving energy by going more green.
Begin with changing the light bulbs. This will probably go beyond the kitchen, nevertheless that is okay. You should change your incandescent lights with energy-saver, compact fluorescent light bulbs. They cost a small amount more at first, but they last ten times longer, and use much less electricity. One of the advantages is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will probably end up at a landfill site. Coupled with different light bulbs, you need to learn to leave the lights off whenever they are not needed. The family spends a lot of time in the cooking area, and how typically does the kitchen light go on in the morning and is left on all day long. Of course this also happens in other rooms, not just the kitchen. Do an exercise if you like; check out how much electricity you can save by turning the lights off whenever you don’t need them.
From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is something we can all do, without difficulty. It’s related to being functional, most of the time.
We hope you got benefit 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 cook it.
The ingredients needed to cook Chicken Curry:
- Take A. Preps
- Use 1-1.5 kg Chicken thighs
- Provide 5-6 large potatoes
- You need washed, peeled and cubed big
- Get 1 C Cooking oil
- Prepare B. Blend into a fine paste
- Prepare 1 medium size brown onion
- Provide 1/4 C candlenuts (opt)
- Use 3-4 garlics
- You need 1-2 C dried chillies deseeded, soaked & softened in boiling water
- Prepare C. Paste
- Get 1 C meat curry powder
- Use As needed Water
- You need D. Spices
- Provide 1 cinnamon stick
- Use 1 star Anise
- Prepare F. Extras & Seasoning
- Use 1 tsp sugar
- Prepare 1 tbsp thick tamarind juice
- Get 2-3 tsp or to taste Chicken seasoning powder
- Take 270-300 g coconut cream
- Prepare Note:
- Take 1 . Dried chillies can be replaced with fresh red chillies
- Use 2 . We use Red pack BABA'S Meat Curry Powder
- Get 3 . Tamarind juice- mix a thumb size tamarind pulp with hot water
- Prepare Use 2 tbsp of hot water and squeeze the pulp
- Provide 4 . We use KNORR Chicken Seasoning Powder
- Take 5 . We use only AYAM Brand Coconut Cream. Use 1 whole can/tin
- Take This brand uses 100 % pure coconut - no starch or gum added
- You need 6 . Ingredients No.2, 3, 4 - from Asian grocery
Steps to make Chicken Curry:
- 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 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.
- 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.
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