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Chicken Curry
Chicken Curry

Before you jump to Chicken Curry recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

The benefits of healthy eating are these days being given more publicity than ever before and there are many reasons why this is so. There are numerous health conditions related to a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. Wherever you look, people are encouraging you to live a more healthy way of life but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. Most likely, a lot of people assume that it takes a great deal of work to eat healthily and that they will need to drastically change their way of life. It is possible, however, to make several small changes that can start to make a difference to our daily eating habits.

You can see results without removing foods from your diet or make huge changes at once. Even more crucial than totally changing your diet is just substituting healthy eating choices whenever possible. Soon enough, you will likely see that you will eat more and more healthy food as your taste buds become accustomed to the change. Gradually, your eating habits will change and your new eating habits will completely replace the way you ate previously.

All in all, it is easy to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chicken curry recipe. To make chicken curry you need 30 ingredients and 6 steps. Here is how you do it.

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

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