Recipe: Delicious Chicken Curry

Chicken Curry.

You can have Chicken Curry using 31 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken Curry

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

Chicken Curry instructions

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 a minute then add C (meat curry paste) and D (spices). Sauté until aromatic. 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..