Chicken curry, a dish beloved across the globe, boasts a rich tapestry of flavors and aromas that tantalize the taste buds. From subtly spiced versions to fiery curries bursting with heat, the versatility of this classic dish is unparalleled. Whether you prefer a creamy coconut milk base, a tangy tomato sauce, or a vibrant blend of fresh herbs and spices, chicken curry offers a culinary journey for every palate. The variations are endless, allowing you to tailor the recipe to your individual preferences and dietary needs. This adaptable nature makes it a perfect dish for both seasoned cooks and culinary novices alike.
This recipe offers a delicious and approachable take on chicken curry, balancing rich flavors with a manageable level of spice. We'll guide you through a straightforward process that emphasizes fresh ingredients and simple techniques, resulting in a flavorful and satisfying meal. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions below.
Tools Needed
- Knife
- Mortar and Pestle
- Cloth Bag
- Frying Pan
- Pot
- Grater
Ingredients
- Chicken: 1 kg
- Dried Squid: 800g
- Lemongrass: 5 stalks
- Chili Peppers: 3
- Shallots: 5
- Garlic: 5 cloves
- Coriander: a little
- Fresh Coconut Water: 1 liter
- Thick Coconut Milk: 300ml
- Seasoning Powder: 1/2 teaspoon
- Sugar: 1 teaspoon
- MSG: 1 teaspoon
- Salt: 1/2 teaspoon
- Curry Powder
- Curry Sauce Oil: 1 jar
- Shrimp Satay: 1 spoon
- Onions: 200g
Step-by-Step Instructions
Step 1. Prepare and Marinate
- wash and chop all vegetables; grind shallots and garlic.
- Marinate chicken with onion, garlic juice, seasoning powder, sugar, MSG, salt, curry powder, and curry sauce oil. Let it marinate for at least 30 minutes (or an hour in the refrigerator).
Step 2. Cook the Chicken
- Fry chicken until golden brown.
- In a pot, fry lemongrass, shallots, and garlic until fragrant, then add chili.
- Add marinated chicken to the pot and stir-fry until fragrant and firm.
- Add coconut water and bring to a boil. Then reduce heat and simmer for 30 minutes until chicken is soft.
Step 3. Enhance the Flavors
- Add dried squid and continue to cook.
- Add coconut milk and condensed milk, stir well.
- Add sliced onions and stir well. Season to taste.
Step 4. Rest and Serve
- Turn off heat and let the curry sit for a bit before serving.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Use local chicken for more delicious meat.
- If using a chicken that lays eggs, it will take longer to cook.
- Soak the dried squid in salt water to prevent it from turning black.
- Don't overcook the onions; they will cook further from residual heat.
- Adjust the amount of coconut water to achieve your desired consistency.
Nutrition
- Calories: approximately 2500-3000
- Fat: 150-200g
- Carbs: 50-70g
- Protein: 150-180g
FAQs
1. Can I use bone-in chicken thighs instead of boneless, skinless breasts?
Yes! Bone-in thighs will add more flavor and richness, but increase the cooking time slightly. Be sure to adjust cooking time accordingly and potentially reduce the added oil.
2. How can I make this curry less fatty overall?
Trim visible fat from the chicken before cooking. Use less oil than specified, or substitute with cooking spray. Consider adding more vegetables to increase the volume and reduce the overall fat content per serving.
3. What can I do if my curry is too spicy?
Add a dollop of plain yogurt or coconut milk to cool down the heat. A squeeze of lime juice can also help balance the flavors.
This recipe delivers a flavorful and satisfying chicken curry without the excessive guilt. Enjoy the rich taste and aromatic spices knowing you've created a delicious and relatively healthy meal. Serve it with your favorite sides and prepare for compliments!