Dry Chicken Curry
The word 'curry' is synonymous with Indian food. Although not all Indian food is curry, there are some delicious examples of it in this varied, exotic cuisine. Dry Chicken Curry is just a small sampling of Indian recipes I have tried in my kitchen.
Ingredients:
- 1 - 1.5kg Chicken or chicken whole legs ( cut into pieces )
- 3 - 4 Large onions ( half sliced fine, half cut into rings )
- 2.5 cm Young ginger ( cut into thin strips )
- 2 - 3 tablespoons curry powder
- 2 cm piece cinnamon stick
- 2 stalks Spring onions ( chopped )
- 5 tablespoons Oil
- 1/4 cup hot water
- Salt to taste
- Juice from 1 - 2 limes ( or 1 tablespoon vinegar )
Method:
- Heat the oil in a wok over high heat. It's preferable to use a non- stick wok.
- When oil is smoking, add the cinnamon stick, ginger strips and sliced onions. Fry till golden and fragrant.
- Add the chicken pieces and salt. Cook until brown.
- Add the curry powder and fry over high heat, stirring gently. Add 1/4 cup of water. Cover and simmer over medium heat until the liquid dries and the chicken becomes tender.
- Lastly add lime juice or vinegar, the ring onions and the spring onions and stir quickly before dishing out.
- As this is a dry curry, it can be eaten with tortilla wraps, naan bread, chapatis and others....... It also taste really nice served with just plain boiled or steamed rice.
To prepare ingredients for the dish:
Rinse and cut chicken into bite size. Measure 3 tablespoons of curry powder.
Julienned ginger, cut some onions into cubes, 2 cm cinnamon, 5 tablespoons oil
Onions cut into rings to be fried with the chicken curry
To fry the dish:
First heat up oil in wok or non stick pan. Add cinnamon stick, ginger strips and onion cubes. Fry till fragrant.
Add the chicken pieces and stir fry till well mixed with the ginger and onions.
Then add salt to taste. Stir fry until chicken is brown.
Next add the curry powder and fry over high heat, stirring gently.
Stir gently until chicken meat is well coated with the curry powder. Add water. Cover and simmer over medium heat until liquid dries and the chicken becomes tender.
Add the cut onion rings into the chicken mixture.
Stir fry until onion rings are well mixed into the curry mixture.
Lastly, add lime juice.
And some chopped spring onions for colour. Stir quickly before dishing out.
Garnish the dry chicken curry with more chopped onions in a serving dish before serving. Serve immediately with steamed rice.
This most basic of chicken recipe is also one of the tastie..........eeeeest!
This dish recipe is specially dedicated to my daughter Miko who has requested from me many.. many times before. It's also one of her favourite dish too.
AS ALWAYS .......... ENJOY!
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