Using Herbs and Spices


Asian Home Recipe

Dry Chicken Curry Recipe

Ingredients :

1 X 1.5 kg

2

3 cloves

1 teaspoon

1 stalk

3 tablespoons

1 1/2 teaspoons

1 teaspoon

1/2 teaspoon

1/4 teaspoon

1 tablespoon

Chicken

Medium onions

Garlic

Finely grated fresh ginger

Lemon grass

Vegetable oil

Salt or to taste

Ground turmeric

Chili powder, optional

Ground cardamom

Chopped fresh coriander leaves

Method :
  • Cut chicken into bite-sized pieces.

  • Peel and roughly chop onions and put into blender container with garlic, ginger and sliced lemon grass.

  • Add a little oil to facilitate blending and blend ingredients to a smooth pulp.

  • Heat remaining oil in a saucepan and when very hot, add blended ingredients, salt, turmeric and chili powder (if used).

  • Fry over medium heat, stirring well with a wooden spoon.

  • Add a few drops of water if mixture starts to stick to base of pan.

  • Simmer on low heat until the moisture content f the onions has evaporated and the ingredients turn a rich red-brown color.

  • At this stage they will begin to stick to the pan and so keep stirring.

  • Add the chicken pieces, turning them well in the mixture so that they are coated evenly.

  • Cover and simmer for 35 to 45 minutes or until chicken is tender.

  • The juices from the chicken will provide sufficient liquid for this curry, so do not add water or other liquid.

  • As the cooking is nearing completion, stir occasionally to prevent sticking.

  • Add cardamom and coriander leaves, stir quickly and replace lid for a few seconds to hold in the aroma.

  • Serve with white rice.

 

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