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Before you jump to Chicken Curry recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Fantastic For Your Health.
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And now you understand why individuals tell you that you should eat an apple every day. One thing you should recognize is that we only covered a portion of the benefits of eating apples. Every one of the benefits would take us too long to include in this write-up, however the information is out there. When you go shopping again, make sure you pick up some apples, their in the produce section. You will find that your overall health can tremendously be benefited by consuming apples.
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 do that.
The ingredients needed to prepare Chicken Curry:
- Get A. Preps
- Take 1-1.5 kg Chicken thighs
- Prepare 5-6 large potatoes
- You need washed, peeled and cubed big
- Take 1 C Cooking oil
- Use B. Blend into a fine paste
- You need 1 medium size brown onion
- Prepare 1/4 C candlenuts (opt)
- Take 3-4 garlics
- Prepare 1-2 C dried chillies deseeded, soaked & softened in boiling water
- Get C. Paste
- Prepare 1 C meat curry powder
- Get As needed Water
- Prepare D. Spices
- Use 1 cinnamon stick
- Provide 1 star Anise
- You need F. Extras & Seasoning
- Use 1 tsp sugar
- Get 1 tbsp thick tamarind juice
- Prepare 2-3 tsp or to taste Chicken seasoning powder
- Prepare 270-300 g coconut cream
- Take Note:
- Take 1 . Dried chillies can be replaced with fresh red chillies
- Take 2 . We use Red pack BABA'S Meat Curry Powder
- Get 3 . Tamarind juice- mix a thumb size tamarind pulp with hot water
- Get Use 2 tbsp of hot water and squeeze the pulp
- Use 4 . We use KNORR Chicken Seasoning Powder
- Use 5 . We use only AYAM Brand Coconut Cream. Use 1 whole can/tin
- Provide This brand uses 100 % pure coconut - no starch or gum added
- Prepare 6 . Ingredients No.2, 3, 4 - from Asian grocery
Instructions 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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