Wednesday, August 18, 2010

I cooked: Simple chicken curry

An absolutely scrumptious and easy chicken curry. This is a medium curry, so it is not too spicy. The aroma of the spices is very inviting, so by the time your chicken curry is ready to be served, you will be craving for a bite.

Feel free to use any chicken parts that you like, we prefer to use lean chicken breasts.

Simple Chicken Curry
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Serves 4

2 tbsp cooking oil
1 Cinnamon stick (kayu manis)
4-5 star anise (bunga lawang)
1 tsp clove (bunga cengkih)
1 tsp Fennel seeds (jintan manis)
2-3 onions, quartered
1 tomato, quartered (or 3-4 cherry tomatoes)
400g potatoes, peeled and cut into bite size chunks
2 pieces of chicken breast (500g), cut into bite size chunks
3 cloves of garlic, diced
3 tbsp of good quality curry powder (I used Baba's)
A handful of curry leaves
500-600ml of water
100ml of milk (optional)
Salt, to taste
1/2 tsp brown sugar

1. Heat the oil in a large frying pan on medium heat and add the spices (cinnamon stick, star anise, clove and fennel) and fry for 2 minutes.

2. Add the onions, curry leaf, tomato, and garlic and fry for a further 2 minutes.

3. Add the chicken and potatoes and fry until chicken is browned slightly.

4. Add the curry powder and water and bring to boil. Then, turn down the heat and simmer for 25-30 minutes, stirring occasionally and cook until the potatoes are soft.

5. Add milk 5 minutes before the end, the milk is added to decrease the spiciness of the curry and to make the curry creamier. Also at this point, you can add more curry powder if you prefer your curry spicier.

6. Add the salt and brown sugar.

7. Serve immediately with rice and vegetables of your choice.

8. For a version with more sauce/gravy, follow the steps above but increase water to 1l in Step 4. 

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