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Monday, November 27, 2017

CLASSIC CHICKEN CURRY

According to the Chef of this recipe,  plenty of curry powder is used to give it a real bite.  But,  I find the spicy flavour acceptable, quite mild, maybe we are used to spicy food and would love to add more for extra 'oomph!'.
This is another lovely, nice, simple and thick curry that is not to spicy with just salt as seasoning. Great to serve with plain white rice.  My hubby's comment - 'it's nice'.
Recipe adapted from '500 Curries' with slight modifications


Ingredients
1/2 free range chicken - skinned and cut bite size pieces
1/2 tsp tumeric powder
1 tbsp plain flour
1/2-1 tsp salt
2 tbsp curry powder
1 tbsp chilli powder
2 tbsp cooking oil
5-6 cherry tomatoes - halved
1 tbsp chopped coriander leaves
Blended Ingredients
1 big onion - peeled and roughly chopped
2 garlic - peeled and roughly chopped
1 inch piece ginger - roughly chopped
1 tomato - cubed and blended separately
1 tbsp chopped coriander leaves 
  1. Mix tumeric powder, some salt and flour together and rub into the chicken.  Set aside to marinate.
  2. Blend onion, garlic and ginger in a blender until fine.
  3. Blend cubed tomato separately.
  4. Add 2 tbsp water to curry and chilli powders to make a paste.
  5. Heat oil in a non-stick pan, stir fry blended onion paste until fragrant.  Add in curry paste, stir until fragrant and oil separates.
  6. Add in chicken, continue stirring until well coated with paste.  Add in blended tomatoes.  Stir fry for 1-2 minutes, add a few tablespoons of water if it is too thick.  Cover pan with lid and simmer chicken over medium low heat  until chicken is tender.  Stir occasionally.
  7. Lastly, add in cut cherry tomatoes.  Cook for another minute or two.  Season with salt to taste.
  8. Dish up, garnish with chopped coriander.  Serve hot with rice.
Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

4 comments:

Phong Hong said...

Kimmy, I like that the curry gravy is thick! Looks very delicious.

kitchen flavours said...

Sometimes mild simple curry can be surprisingly good! :)

Kimmy said...

Hi Phong Hong, fully agree with you cos' I love curry with thick gravy especially when it is with chicken or pork.

Kimmy said...

Hi Joyce, was wondering why this curry is called Classic Chicken Curry? But it is simple and nice. Appetisingly good with steaming hot rice. Should be good with Nasi Tomato.

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