Thursday, June 2, 2011

Chicken Curry




Here's the recipe. Tried and tested. There are many versions of chicken curry recipes. Some include coconut milk others don't. This one doesn't. This version has the Indian Ingredients staples which include - spices, ground ginger, garlic and shallots, lots of onions, curry leaves, chilli, curry & coriander powder.

Meat:
I whole chicken (skinned and cut into medium-sized pieces)

Spices:
About 6 cloves + 1 star anise + 5 cardamoms + 1 cinnamon stick + curry leaves
About 3/4 tsp cumin, 3/4 tsp fennel and 3/4 tsp mustard seeds
Note: When I made this the 2nd time, I used only 1/2tsp instead of 3/4tsp of the above spices. It's up to you.


Make a paste:
Mix 3 tbsp curry powder + 2 tbsp chilli powder + 3/4 tsp turmeric powder + 1 tsp coriander powder with 1 and a half cups water

Ground Ingredients:
Blend or pound together: 1 shallot + 3 pips garlic + 1 small piece ginger

Ingredients:
2 onions sliced
4 pips garlic sliced
5 slices garlic
1 tomato (cut into wedges)
2 potatoes (skinned and cut into small pieces) Note: To avoid the cut potatoes from discolouring - keep them soaked in a bowl of water. Drain them just before adding into curry.
Tamarind juice (mix 1 tablespoon tamarind with few tbsp water - then strain - use only the juice)
Note: When I made this the 2nd time, I left out the tamarind juice - it was ok.


What to do:

Step 1:
Heat 2 tbsp oil in wok. Put onions and fry for 5 mins. Add garlic and fry for another 5 mins. Add all spices in plus curry leaves. Fry for 5 mins. Remove from oil and set aside.

Step 2;
In same wok, put in curry paste. Stir and let boil - for 5 mins. Keep mixing. Put in chicken pieces and mix. Close lid (over medium flame) and leave for about 8-10mins.

Step 3:
Open lid and add about 1 cup water. Close lid and leave for 10 mins. Mix in between.

Step 4:
Put in ginger slices and 2 tbsp ground ginger, garlic and shallot paste. Add in potatoes. Close lid and leave for 10mins. Mix in between.

Step 5:
Add tomatoes and tamarind juice.Note: You can also add in about 2tbsp coconut milk/santan at this stage if you wish.Mix for 5 mins.  Add fried onion mix. Season with 2-3 tsp salt and switch off heat.


Verdict:
When I made it, I found the portion of gravy to be not as much as I wanted. To counter this, I would just add more water.

Also initially, for the fennel, cumin and mustard seed spices - I used 1tsp. I found that this could be lessened. But if spices is your thing, like it is for my other half - then you can stick to 1tsp.

We enjoyed it with bread and also frozen pratha bread (the type you buy in the supermarkets) which you can just pan-fry to warm up.

You can use alot of the same ingredients to make this awesome mutton varuval too.

7 comments:

Sonia (Nasi Lemak Lover) said...

Look so yummy, my favourite too!

Jeannie said...

Oh wow! that does looks so good! I really respect people who cook curries from scratch!

Wanda said...

Hey looks yummy. Nice pix too!

SD said...

Looks yummy! I wish I could have it with pratha for my lunch today!

My Little Space said...

Have you ever tried the A1 brand & Maggie curry paste? It is really good too. Btw, yours look as fantastic. I only used homemade curry paste when I'm out of those store bought ones. haha.... Though I still dump in some lemongrass, extra chilies & chopped scallions.
Have a great day.
Kristy

Food For Tots said...

I have never tried making curry before. Yours looks so appetizing!! Must be very flavourful.;)

The Sudden Cook said...

Thanks all!

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