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For those who love spicy food 
Easy Chicken Curry_( Advanced Below )________
Deep pan/pot or wok
4 - 6 segments chopped garlic
1/4 chopped big red onion
800 gms chicken pieces ( on or off the bone )
one cup good curry powder ( add more for thickening during cooking if desired)
3 tbsps oil
water 2 cups ( 500 ml )
1. While the oil is heating up, rub chicken pieces generously with curry powder.
2. Once oil is hot,fry onion and garlic until fragrant and transluscent.
3. Toss in the chicken pieces, toss and mix with the onion and garlic until the chicken is nearly cooked or the flesh is white.
4. Add the remaining curry powder and boiling water into your pot/wok.
5. Let it simmer and boil away until the consistency of the gravy is pleasantly thick and meat cooked.Add salt /soy sauce to taste.
Serve with steamed or stir-fried veggies.
Advanced Variations
If you can find them, a stick of cinnamon, curry leaves, and 2-3 cloves can add wonderful flavour. Fry until fragrant before adding the onion and garlic.
You can use beef, mutton, lamb chops in this curry. Just remember to brown them like in step 3.
A handful of chopped coriander into the pot during the simmering stage will also add lovely flavor.
For a creamier curry, you can use watered down (thin) coconut cream or one cup (250 ml), regular cream + water, or even milk /evaporated milk or yoghurt.
For a less spicy curry, reduce the amount of curry powder, increase any of the liquids above, but remember to allow to simmer until thickens.
Hope you enjoy it! I'll try to answer any questions and maybe even post a pic. Feel free to experiement
Easy Chicken Curry_( Advanced Below )________
Deep pan/pot or wok
4 - 6 segments chopped garlic
1/4 chopped big red onion
800 gms chicken pieces ( on or off the bone )
one cup good curry powder ( add more for thickening during cooking if desired)
3 tbsps oil
water 2 cups ( 500 ml )
1. While the oil is heating up, rub chicken pieces generously with curry powder.
2. Once oil is hot,fry onion and garlic until fragrant and transluscent.
3. Toss in the chicken pieces, toss and mix with the onion and garlic until the chicken is nearly cooked or the flesh is white.
4. Add the remaining curry powder and boiling water into your pot/wok.
5. Let it simmer and boil away until the consistency of the gravy is pleasantly thick and meat cooked.Add salt /soy sauce to taste.
Serve with steamed or stir-fried veggies.
Advanced Variations
If you can find them, a stick of cinnamon, curry leaves, and 2-3 cloves can add wonderful flavour. Fry until fragrant before adding the onion and garlic.
You can use beef, mutton, lamb chops in this curry. Just remember to brown them like in step 3.
A handful of chopped coriander into the pot during the simmering stage will also add lovely flavor.
For a creamier curry, you can use watered down (thin) coconut cream or one cup (250 ml), regular cream + water, or even milk /evaporated milk or yoghurt.
For a less spicy curry, reduce the amount of curry powder, increase any of the liquids above, but remember to allow to simmer until thickens.
Hope you enjoy it! I'll try to answer any questions and maybe even post a pic. Feel free to experiement
I'm gonna win this battle!
.......mg.280..................................... ......200
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