How to Make Speedy Chicken Curry

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The ingredients needed to make Chicken Curry:

1. Take A. Preps
2. Prepare 1-1.5 kg Chicken thighs
3. Prepare 5-6 large potatoes
4. Prepare washed, peeled and cubed big
5. Get 1 C Cooking oil
6. Get B. Blend into a fine paste
7. Make ready 1 medium size brown onion
8. Make ready 1/4 C candlenuts (opt)
9. Make ready 3-4 garlics
10. Get 1-2 C dried chillies deseeded, soaked & softened in boiling water
11. Get C. Paste
12. Prepare 1 C meat curry powder
13. Make ready As needed Water
14. Take D. Spices
15. Prepare 1 cinnamon stick
16. Prepare 1 star Anise
17. Get F. Extras & Seasoning
18. Prepare 1 tsp sugar
19. Make ready 1 tbsp thick tamarind juice
20. Take 2-3 tsp or to taste Chicken seasoning powder
21. Take 270-300 g coconut cream
22. Prepare Note:
23. Get 1 . Dried chillies can be replaced with fresh red chillies
24. Make ready 2 . We use Red pack BABA'S Meat Curry Powder
25. Make ready 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. Take 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. Make ready 6 . Ingredients No.2, 3, 4 - from Asian grocery

Steps 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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