Recipe: at dinner Chicken Curry

Recipe: at dinner Chicken Curry Delicious, fresh and tasty.

Chicken Curry. Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Rely on our all-star roundup of popular chicken curry recipes for creative twists on familiar favorites.

It is best served with fresh Naan bread and Jasmine or Basmati rice.

In a large pot over medium-high heat, heat oil.

In this family-friendly chicken curry dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogurt.

You can cook Chicken Curry using 15 ingredients and 15 steps. Here is how you cook it.

Ingredients of Chicken Curry

1. Prepare 1-1.5 of kls of Chicken Thighs (washed well).

2. It’s 1-2 of carrots.

3. Prepare 1 of medium to large potato.

4. You need 1 of big red or green bell pepper.

5. Prepare of If bell pepper is not available 3 "siling haba" will do.

6. It’s 1 of Curry powder (if you find not enough, add half or 1 pack).

7. Prepare 1 can of coconut CREAM.

8. You need 1 head of garlic.

9. It’s 1 of big thumb size ginger.

10. It’s 2-3 of onions.

11. You need 2-3 of tomatoes.

12. It’s 2-3 leaves of bay leaf.

13. You need 2 tbsp of brown sugar.

14. Prepare 1/4 cup of water.

15. It’s 1/2 of crushed black pepper.

If you like chicken curry, try Thai Jungle Curry, which is based on a famous dish from Chiang Mai.

Spicy and layered with flavor, this curry is a splendid variation of red curry.

Usually made with wild meats (which most Westerners would have trouble obtaining and stomaching), here we use chicken.

Replace the original broth with a little coconut.

Chicken Curry step by step

1. Sautee chicken with very little oil. Mix from time to time but not all the time. Cover to cook well,and so heat would not escape..

2. Add ginger half way of the chicken sauteeing..

3. At this point you may add a little bit more canola oil. Add onions and tomatoes after a 1 to 2 minute interval. Continue sauteeing..

4. Put curry powder after sauteeing and chicken is half done cooked..

5. Add little water about 1/4 cup to let the ingredients combine and not get burnt..

6. Check your heat temperature that it is not too high. Slow to medium cooking is recommendable as not to burn the sauce. (remember it has only little water, so it burns easily.) Watch your pot! Mix from time to time..

7. Add coconut creme. Mix well..

8. Add 1 to 2 tbsp patis. Taste to check saltiness and the blend of ingredients. (this is an important procedure - To taste).

9. Let it simmer not boil. (FOR 20 MINS.) Again mix from time to time and taste how flavors are developing..

10. Check the doneness of chicken by poking with fork. No blood should come out. And of course chicken should be tender..

11. Add potatoes and carrots on a 3 to 4 mins interval. Make sure not to overcook the CARROTS..

12. Add bell pepper or siling haba..

13. Add 2 tbsp brown sugar. Mix well with ingredients..

14. Add a half teaspoon pepper..

15. Continue to simmer about 3 mins. Taste if satisfied. You may add sugar or patis accordingly. Then viola ready to serve..

Coriander, cumin, turmeric, fennel seeds, cinnamon, pepper, ground mustard, ground cloves, cayenne pepper and salt - these spices build incredible flavor in this dish.

Together they create a homemade curry blend.

Olive oil - used for sautéing.; Fresh onion, garlic and ginger - these aromatics add a key depth of flavor.; Low-sodium chicken broth - to.

This is the perfect weeknight curry — it's primarily comprised of ingredients you probably already have on hand: chicken, onions, garlic, pantry spices, heavy cream, and canned tomatoes.

Cook rice according to package directions.