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Before you jump to Chicken Curry recipe, you may want to read this short interesting healthy tips about The Very Best Strategy to Track Your Food.
When you begin your diet one of several things you will learn right away is that trying to keep a food journal is very helpful. Keeping your food journal not only helps you see clearly what you are eating, it helps you see what you are not eating. One example is that, after monitoring your nutrition for a few days you might realize that you are consuming far too many sugars and unhealthy fats and not nearly enough organic nutrients. When you write every thing down youll be able to see which parts of your diet must change as well as have a simpler time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.
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Write down your emotions when you eat. This helps to show you whether or not you use food as a reaction to emotional issues. It will even identify the foods you select when you are in certain moods. Many of us will reach for junk foods when we are worried, angry or depressed and will be more likely to choose healthier options when we are happy or content. Not only will this allow you to notice when you reach for precise foods based on your mood, it will help you find ways to keep healthier (but similar) alternatives on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.
We hope you got insight from reading it, now lets go back to chicken curry recipe. To make chicken curry you only need 30 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Chicken Curry:
- You need of A. Preps.
- Prepare 1-1.5 kg of Chicken thighs.
- Provide 5-6 of large potatoes.
- Take of washed, peeled and cubed big.
- Get 1 C of Cooking oil.
- Get of B. Blend into a fine paste.
- Prepare 1 of medium size brown onion.
- Provide 1/4 C of candlenuts (opt).
- Prepare 3-4 of garlics.
- Provide 1-2 C of dried chillies deseeded, soaked & softened in boiling water.
- Get of C. Paste.
- Take 1 C of meat curry powder.
- Prepare As needed of Water.
- Prepare of D. Spices.
- Provide 1 of cinnamon stick.
- Use 1 of star Anise.
- You need of F. Extras & Seasoning.
- Provide 1 tsp of sugar.
- Get 1 tbsp of thick tamarind juice.
- Provide 2-3 tsp of or to taste Chicken seasoning powder.
- Prepare 270-300 g of coconut cream.
- Use of Note:.
- Provide 1 of . Dried chillies can be replaced with fresh red chillies.
- Get 2 of . We use Red pack BABA'S Meat Curry Powder.
- Prepare 3 of . Tamarind juice- mix a thumb size tamarind pulp with hot water.
- You need of Use 2 tbsp of hot water and squeeze the pulp.
- You need 4 of . We use KNORR Chicken Seasoning Powder.
- Take 5 of . We use only AYAM Brand Coconut Cream. Use 1 whole can/tin.
- Get of This brand uses 100 % pure coconut - no starch or gum added.
- Get 6 of . Ingredients No.2, 3, 4 - from Asian grocery.
Steps 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). Saut 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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