sTep by step tutorial Chicken Curry

You can cook Chicken Curry using 30 ingredients and 6 steps. Here is how you achieve Chicken Curry.

Ingredients of Chicken Curry

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

Chicken Curry directions

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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