Sunday, July 5, 2015

Indian Curry Chicken

And here's the other half of the chicken, I used them in making Indian curry chicken which is good to go along with fried rice noodle, noodle or white rice as well. This recipe is came from an Indian lady nearby my neighbourhood. I saw her cooking it a number of times then I tried it at home later days. It turns out great. I love dipping my bread with the gravy especially. The aroma is totally different from the Chinese ones due to the spices they used on it. I think having this with roti canai or Indian flat bread even merrier. Hmmm... yumm..yummm....yummm.....

Ingredients : (10 servings)
1/2 or 1.5kg  chicken, chopped
6 potatoes, quartered each of them
1 TB  coriander powder
2 tspn  red chili powder
1 tspn  fenugreek, soaked
3  star anise, rinsed
3  cinnamon sticks, rinsed
1 large onion,  sliced
salt to taste
1 tspn  vegetable granules
one bunch of curry leaves, rinsed
100ml  thick coconut milk / evaporated milk
2 Litre  water
1/2 cup  cooking oil
1-1/3 cup  curry powder

Pounded paste  :
1 inch  ginger, sliced
5  cloves  garlic,  skinned

Note  :  Marinade chicken with the pounded paste and 2 tspn salt then set aside. This will helps to put away the meaty smell. For mild curry flavour, you can reduce the chili powder to half. And for thicker gravy, you may add another 50-100ml of coconut milk but I prefer it lighter. I'm highly recommend extra curry powder for heavy thick gravy. I used around 1-2/3 cups & extra turmeric powder as well, about 1 tablespoon.

Method  :
(1) preheat the wok or pot with cooking oil, then fry the potatoes till lightly brown over medium heat. Do not over cook the potatoes, otherwise it turned soft quickly after boiling.

(2) next, add in fenugreek, star anise, cinnamon stick, coriander powder & onion and saute till fragrant.
(3) now, its time to add in water and bring it to boil. At the same time, add in the marinaded chicken & curry leaves once the water begins to boil.

(4) Let the chicken & potatoes boil over high heat till the meat became tender. Then lower the heat to medium and stir in curry powder & red chili powder and continue boiling it for another 15 minutes.

Finally, stir in the coconut milk and let it boil for another 5 minutes. Add in extra salt if needed. I personally prefer lighter curry gravy cause you may use the leftover to make curry noodle after that. As what we're calling it as one stone two birds. S, what not to happy about ! Enjoy guys.

5 comments:

Anonymous said...

This curry looks so delicious and it seems easy to cook. No rempah to pound ;) By the way, how much curry powder to use for this recipe? Thanks for sharing.

My Little Space said...

Hi anonymous,
First of all, thanks so much for stopping by my humble little space. Btw, sorry for the missing curry powder. haha... I've just listed the quantity of curry powder used but I personally actually prefer more curry powder added in. You may try the quantity as listed then add in more after taste tested which is highly recommended. >o<
Enjoy & have a great weekend.
Blessings, Kristy

Angie Schneider said...

I always have appetite for curry. This looks very delicious, Kristy.

Shobha said...

Delicious curry !

Aunty Young(安迪漾) said...

This delish Indian curry make me drooling and hungry too, I am on my way , heh....heh...

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