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Recipe of Ultimate Easy Indian Chicken Curry
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Easy Indian Chicken Curry is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Easy Indian Chicken Curry is something which I’ve loved my whole life. They are nice and they look wonderful.
Many issues can roughly affect the taste high quality of Easy Indian Chicken Curry, ranging from the type of components, then the collection of recent elements, to methods to make and serve it. Don’t worry about making ready scrumptious Easy Indian Chicken Curry at home, because so long as you already know the tips, this dish generally is a special treat.
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Another one of our take on simplified version of Indian chicken curry cooked in coconut cream and served with toasted homemade sandwich bread, nan bread, or rice.
Substances and spices that have to be Take to make Easy Indian Chicken Curry:
- A. Preps
- 1-1.5 kg Chicken thighs
- 5-6 large potatoes
- washed, peeled and cubed big
- 1 C Cooking oil
- B. Blend into a fine paste
- 1 medium size brown onion
- 1/4 C candlenuts (opt)
- 3-4 garlics
- 1-2 C dried chillies deseeded, soaked & softened in boiling water
- C. Paste
- 1 C BABA's meat curry powder
- As needed – Water to make a smooth curry paste
- D. Spices
- 1 cinnamon stick
- 1 star Anise
- F. Extras & Seasoning
- 1 tsp sugar
- 1 tbsp thick tamarind juice
- 2-3 tsp or to taste Chicken seasoning powder
- 270-300 g coconut cream
- 1 . Dried chillies can be replaced with fresh red chillies
- 2 . We use Red pack BABA'S Meat Curry Powder
- 3 . Tamarind juice- mix a thumb size tamarind pulp with hot water
- Use 2 tbsp of hot water and squeeze the pulp
- 4 . We use KNORR Chicken Seasoning Powder
- 5 . We use only AYAM Brand Coconut Cream. Use 1 whole can/tin
- This brand uses 100 % pure coconut – no starch or gum added
- 6 . Ingredients No.2, 3, 4 – from Asian grocery
Steps to make to make Easy Indian 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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Originally posted 2022-01-26 09:11:26.