Tuesday, February 19, 2013

EZ Pan Fried Chicken Curry

This is a really easy, jiffy chicken curry that's quick to prepare, yet yummy.  Prepared during the CNY season [usual ingredients that are always available in the kitchen]. 
[serves 3]
4 pieces chicken thigh - deboned, fats removed - cleaned and pat dry with kitchen towel
1-2 onions cut wedges
1-2 sprigs of curry leaves
1-2 tbsp meat curry powder
salt and sugar to taste
2  tbsp milk
some water
juice of 2 calamansi lime
  1. Heat up a non-stick pan without oil.  Pan fry chicken thighs, skin side first until brown and crispy.  Flip over chicken to fry the meat side until cook through.  Dish out on plate, cut into halves.
  2. Using the oil from frying of chicken [or discard all and replace by 1 tbsp cooking oil to saute onions, curry leaves and curry powder until aromatic and oil separates.  Pour in some water,  add seasoning, lime juice and taste to adjust seasoning.
  3. Add in the fried chicken and bring curry to a boil for several minutes or until gravy is slightly reduced.
  4. Dish out to serve with steaming hot rice.

I'm submitting this post to Aspiring Bakers #28: Chicken Feast [February 2013] hosted by Small Small Baker.


PH said...

Kimmy, your curry looks good! I haven't cooked chicken curry for some time. Your recipe is healthy, very little milk and no coconut milk.

kimmy said...

Hi Phong Hong, can say it is healthy cos' I discard some of the chicken fats and keep a little to fry the curry paste.

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