Dry chicken curry

Dry chicken curry

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 chicken, skin removed, cut into curry pieces
2 tablespoons vegetable oil
1/2 brown onion, finely sliced
1 sprig curry leaves
1 cup water
salt, to taste
2 small potatoes, quartered

Paste spices

Quantity Ingredient
2 tablespoons ground coriander
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon turmeric powder
1/2 teaspoon ground chillies, (or more to taste)
3 cloves
1 stick cinnamon
3 cardamom pods
2.5cm piece ginger, chopped
3 garlic cloves, sliced
6 shallots, sliced

Method

  1. To make the spice paste, either in a mortar or a food processor attachment, grind the dry spices to a powder. Add the ginger, garlic and shallots and mash to a paste. Mix with the chicken pieces and set aside for 2 hours.
  2. Heat the oil in a pan and fry the onion and the curry leaves until the onion is golden. Add the chicken and its spice paste and fry for a while until fragrant. Add the water, salt and potatoes, stir and cook until the chicken is tender, the potatoes done and the gravy almost dry. Stir well and serve.
Tags:
SBS
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