Updated August 22, 2016.
This Straightforward Curry Recipe is made from curry powder for fast and scrumptious results! This can be a classic curry chicken dish which will please all tastes, regardless of whether you prefer Indian or Southeast-Asian style curry. Incorperate your own selection of additional vegetables (eco-friendly beans, okra, or eggplant work nicely), and you may also choose your chosen cooking method - either stovetop or perhaps in the oven. In whatever way you prepare it, this straightforward curry is likely to please the toughest curry critic at the table. ENJOY!
Ingredients
- 1 lb chicken white meat or leg, chopped into small chunks, OR whole chicken pieces
- 2-3 taters, chopped into chunks
- optional: 1-2 medium tomato plants, chopped into chunks
- 1/4 cup fresh coriander for garnish
- 2 Tablespoons of. homemade curry powder. OR 3 Tablespoons of. Madras curry powder or regular curry powder
- 2 bay leaves
- optional: 1 cinnamon stick
- 1/2 to at least one teaspoon. chili flakes or red pepper cayenne, to taste
- 2 shallots OR 1/2 cup crimson onion, diced
- 4-5 cloves garlic clove, minced
- 1 thumb-size piece galangal OR ginger root, grated
- 1/2 cup chicken stock or broth
- 1+1/2 Tablespoons of. ketchup OR sweet tomato puree
- 1 can thick coconut milk
- 2-3 Tablespoons of. fish sauce
- 1/2 teaspoon. sugar
- 2-3 Tablespoons of. vegetable oil for stir-frying
- Optional: 1-2 whole kaffir lime leaves (offered at Asian food stores)
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Preparation
- Convey a wok or large fry pan over medium-high temperature. Add some curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1-2 minutes, until gently toasted and aromatic.
- Add 2 Tablespoons of. oil, as well as the shallots, garlic clove, and galangal or ginger root. Include a couple of Tablespoons of. from the chicken stock - enough to help keep component frying nicely. Stir-fry one minute.
- Add some chicken and taters, stir-frying one minute to coat using the spices.
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- Add remaining stock plus ketchup/tomato puree, stirring well to mix.
- Add some coconut milk, fish sauce, sugar, and lime leaf (if using).
- Provide a boil, then cover and lower to simmer for half an hour or until chicken is tender. OR transfer curry to some large covered casserole dish and bake one hour at 350 levels. Add tomato plants over the past ten to fifteen minutes of cooking (not before or they'll prevent potates from cooking).
- When chicken has achieved preferred tenderness, taste-test the curry for saltiness and flavor, adding more fish sauce when needed until preferred flavor/salt level is achieved. Include more cayenne, chili sauce. or fresh-cut chilies if you like it spicier. If too spicy, increase the coconut milk or perhaps a little plain yogurt. Add a bit more sugar whether it's too sour for the taste.
- Sprinkle within the fresh coriander, serve with lots of steamed grain. and revel in!