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Indian Curry : Indian Curry Chicken

Ingredients A :

  • 1 chicken of 1.5kg
  • 2 tablespoons ghee
  • 1 stalk lemon grass
  • 1 cinnamon stick
  • 10 sprigs curry leaves
  • 500ml chicken stock
  • 125ml plain yogurt

Ingredients B (Paste) :

  • 10 red chilies
  • 20g shallots
  • 20g garlic
  • 30g ginger

Seasonings :

  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 2 teaspoons ground black pepper
  • 2 teaspoons coriander powder
  • 1 teaspoon sugar
  • 2 teaspoon salt

Method for Cooking Indian Curry Chicken:

  1. Rinse chicken and cut into pieces. Cut lemon grass into sections and crush.
  2. To make Paste: Place Ingredients B into a food processor and blend until a fine paste is formed. Remove and set aside.
  3. Heat wok with ghee, fry lemon grass until fragrant. Add cinnamon stick and chicken. Stir-fry briefly. Add ground paste and stir-fry until fragrant.
  4. Add Seasonings and curry leaves. Stir-fry evenly. Pour in chicken stock and bring to a boil using medium heat. Switch to low heat and simmer for 15 minutes.
  5. Lastly, pour in yogurt. Mix well and cook briefly. Serve.

Indian Curry

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Last Updated: 24/07/2011