Chicken Curry II
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First pic-the curry's sizzling away. Second pic-this is how it looked after the curry had settled for about 10-20 minutes. Lovely orange colour there. A contrast from the top pic. I also added in lotsa veges and roots in this pot. All the more to make a balanced meal. They actually thickens the gravy naturally too.
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Ingredients for Chicken CurryII
4 chicken thighs - marinated in crushed fennel, black pepper, seasalt & extra virgin olive oil overnight.
3 tbsp meat curry powder
1 large onion - wedged
3 garlic - chopped
1 potato - cubed
1 carrot - thick slice
4 okras/ladies finger - sliced
3 cups water
1 cup non-fat milk
1 tsp salt
olive oil
Method
Heat olive oil and saute onion and garlic. Add in chickens and saute till half cooked. Scoop chickens out and put aside. Mix the curry powder with a little water and pour into the pot of sauted onion and garlic. Cook till the paste split oil (which paste will turn deeper brown). Add in more olive oil if the paste starts to get dry. Add in water, salt, potatoes and carrots. Get the mixture to boil and then add in the chickens. Bring to a simmer. Lastly, add in the okras and boil for another 5 minutes with the lid on. It's important to let the curry settle for a couple of minutes before serving. It'll enhance the curry's flavour more. Trust me!
1 Comments:
wah...looks very delicious, makcik...
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