15-Minute Dry Chicken Curry

Thursday, 30 September 2010

15 minutes is all it takes to make dry chicken curry. ... . . .... . . .
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5 minutes to chop some chicken, garlic, shallots and ginger;
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5 minutes to stir-fry; ... .. . .. .......... ........ ........... ............ ............. .
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5 minutes to simmer, and it's done......... ..................................................
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DRY CHICKEN CURRY
(Recipe for 4 persons)

1 tbsp vegetable oil
10 g finely minced ginger (1 tbsp packed)
4 finely minced shallots (2 tbsp packed)
5 cloves finely minced garlic (3 tbsp packed)
60 g curry powder (4 tbsp), mixed with 4 tbsp water to form a paste (I use Nonya brand)
2 large chicken legs (600 g bone-in), chopped chunky, bite size
2½ tbsp light soya sauce

In a wok, non-stick if possible, stir-fry ginger and shallots in hot oil over medium heat till lightly golden. Add garlic and stir-fry till lightly golden as well. Add curry powder and stir-fry till fragrant, drizzling with a bit of water when it's too dry, 1 tsp at a time, just enough to prevent everything from clumping up completely. Or, if you prefer, you can add a bit more oil. Spread/smear the paste whilst stirring. If it starts to smoke, lower the heat. Keep stirring and don't stop till you can smell an intense aroma.

When curry powder is aromatic, crank up the heat to high. Wait a few seconds for the wok to heat up. Add chicken. Stir till evenly coated, adding water if it gets too dry, 1 tbsp at a time. Drizzle with light soya sauce. Stir till absorbed. Add enough water to cover half of chicken. Scrape to deglaze. Bring to a boil. Cover and simmer gently for 5 minutes, stirring once half way through. Uncover and increase heat to high. Stir and reduce sauce till chicken is thickly coated. Taste. Adjust seasoning if necessary. Serve hot with rice or bread.
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6 comments:

Blur Ting said...

It's funny how I was already planning to make a dish very similar to yours today. I have chicken pieces marinating in soy sauce when I read your post. Instead of using coriander seeds (from the other recipe), I shall use shallots instead. And more curry powder!

KT said...

I use even more curry powder when I make dry chilli crabs. Plus *lots* more garlic, coarsely chopped. Then, I add a beaten egg at the end, mostly in the shells. The eggy curry paste flavoured with crabs is very yummy, especially when you chomp on bits of garlic and crab roe. Flower crabs are excellent with dry curry, btw. Even better than live mud crabs, I think, provided they're fresh.

Genevieve Ngui said...

i just did this which is a lazy cook's dream come true recipe..i blended the garlic,shallots and ginger though and marinated the chichen with soya sauce earlier.i added chicken stock to add some zing...ahh if has MSG...just let it kick in....:)

KT said...

Hi Genevieve

There are no lazy cooks, only efficient cooks. And when you use chicken stock instead of water, you are not just an efficient cook but an efficient domestic goddess!

You can also use the recipe for flower crabs, which go very well with dry curry – better than chicken (or mud crabs). Just do everything as for chicken recipe but make it a wee bit more watery towards the end, then drizzle one beaten egg (per 4 portions or so) and stir through till egg is cooked. Quite idiot-proof (not that you need it to be, of course), and very yummy.

Genevieve Ngui said...

awwww...you are just too kind:)btw im trying to be your follower but i guess i'm just not that techno savvy as i keep getting cyber-stuck....:( anyways thanks for your recipes and the bits of history attached to them...sarcasm must be your middle name....but you are a breath of fresh herbs!!!!miaw.....:)

KT said...

I see you got it sorted out. Thanks!

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