Monday, August 23, 2010
When my hubby first had my Chicken Curry, it quicky became his favorite. I was so glad that my mom taught me how to fix it. Which is amusing since she was taught by her friend who was Indian when we lived in Mindanao during the late '60s. So what I am actually fixing is authentic Indian Chicken Curry.
So let's start, shall we?
1 whole chicken, cut into pieces
1 piece of ginger, about 2 fingers big, peeled and sliced
2 cloves of garlic, peeled and minced
1/2 onion, sliced
2 tablespoon curry powder
1 bell pepper, seeded and sliced
1 large potato (peeled and cut into quarters) or 1 dozen baby potatoes, unpeeled
1 coconut, shredded and milked or 1 can coconut cream
2 tablespoon of cooking oil
1. In a big wok, heat up the oil to a medium hot. Carefully lower the chicken pieces and let them brown in the oil but not fully cooked. When the skin is brown, take out the chicken and set them aside in a bowl.
2. In the same wok, add the potatoes and stir-fry them until they are half-cooked. Take them out as well and set them aside. Do the same with the bell pepper slices until the edges are brown and set them aside.
3. In the same wok, add the ginger slices. Saute them for 2 minutes.
4. Add the minced garlic and saute them until it becomes golden-brown. Add the onion and saute until they've become translucent.
5. Add the curry powder and saute for 1 minute. Add the chicken pieces along with the juices that pooled in the bowl. Stir-fry the whole pan until all the pieces are covered in curry powder.
6. Add the potatoes and the coconut milk. If you are using coconut powder, mix it first with a cup and a half of water.
7. Let the wok simmer for 20 minutes. Stir the pan every now and then to prevent the bottom from getting scorched.
6. Add the bell pepper slices and let it simmer for 10 to 15 minutes more. Or until the sauce has thickened up. Serve hot with rice or crusty bread.