Curry Chicken is great with Tumeric Rice as I mentioned before on cooking classes chicago . I prepare this simple cooking class chicken curry using ready bought curry meat powder which i make into a paste with alittle coconut milk and fry in a wok together with the minced shallots and garlics. Enhance the flavour with spices such as cloves , cinnamon and curry leaves.
Ingredients:
1 chicken,cut into bite size pieces
1 teaspoon salt to rub chicken
3 large potatoes, cut into wedges
10 small shallots, minced
1 clove garlic, minced
1 piece ginger, 3cm long
2 packets meat curry powder, 20 gm per packet
4 cloves
4 cm long cinnamon stick
1 rice bowl thick coconut milk
1 liter water
1 teaspoon salt
1 teaspoon sugar
4 tablespoon oil
Method:
Rub chicken pieces with salt and set aside.
Add oil in a wok and put in the minced onions and garlics.
Fry until fragrant.
Add in the curry paste, cloves and cinnamon stick.
Stir-fry to mix and fry till fragrant.
Put in chicken pieces and fry further 3 minutes.
Add the potatoes and a branch of curry leaves.
Add water and cover the wok to cook meat and potatoes until soft for 25 minutes.
Take out the cover and add in the thick coconut milk and simmer for futher 5 minutes.
Add salt and sugar to taste. Dish out and serve with glutinous rice or white rice.
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