Good morning here me will give you a recipe chicken curry which is interesting The way making it is very very easy. You just need to be careful to get results from chicken curry which has aroma and taste that can evoke our tastes.

So that the result of chicken curry, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare chicken curry delicious as long as you know the tricks and how to make this dish can become serving very special.

Ingredients and seasonings used for make

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

Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Place the chicken and tomato slices into the onion mixture. Simmer until the liquid has evaporated.

How to make:process Chicken Curry:

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 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.
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.
7. Done and ready to serve!

Add the ginger, garlic, and more curry powder and sauté until fragrant. Add the chicken stock and cornstarch to the vegetables. Cook until the sauce is thickened, then add the chicken back to the pan, along with the frozen peas and simmer until the chicken is just cooked. Add the Greek yogurt and fresh chopped cilantro. Sear first in a bit of oil then remove (no need to cook through).

I say thank you for reading the recipe that we convey on here. hope we Good luck!