Dry Curry Chicken

“Delicious and Fragrant Dry Curry Chicken”

I like dry curry pork. So as dry curry chicken! This recipe of dry curry chicken, especially. It is because I have added curry leaves and lemon grass stalk this time. Much more frangrant with a hint of lemon grass flavour. The taste of curry is even better with the curry leaves.

Dry curry is more popular among Indian cuisine. Hence, coconut milk in this dry curry recipe is not the main ingredient. You can even forgo the coconut milk as the curry taste here is pungent and strong enough.

This can be a 1-dish-meal as the root vegetables such as potatoes and carrots are included.

Again, dry curry dish is more convenient to be ferried around if you were to prepare a dish for pot luck session out of the house, picnic gathering in the park or to visit a friend’s or relative’s house. No worries about spilling of gravy here.

Curry dish has always been seen as a ‘sinful’ dish to diet watchers. But without coconut milk, the calorie-count here is about 280kcal per portion. Eat a little and moderately, just to pamper yourself once in awhile should be a not bad idea, isn’t it (smilling)?

Ingredients
1 medium fresh chicken, chopped into bite size
2 large potatoes, cut into wedges or bite-sized cubes
1 carrot, cut into cubes or bite-size lengthwise
1 packet of meat curry powder, 250 gram (I used Baba’s brand)
2 cloves of garlic, minced
2 shallots, minced
1 stalk of lemon grass
Handful of curry leaves
½ cup of coconut milk (about 100 gram)
Pinch of salt (about ½ teaspoon)
½ cup of water (about 100 – 150 gram)
1 tablespoon of cooking oil

Method
1) Heat wok with oil over high fire. Add curry leaves, shallot and garlic, stir-fry till fragrant. Reduce heat to medium fire, add in curry powder, and stir-fry for 1 minute (be careful of the pungent smell).

2) Place in chicken, stir-fry for 3 minutes. Add lemon grass stalk, and water by pouring around the edge of wok. Add in potatoes and carrots, and sprinkle salt. Stir-fry for another 2 minutes to mix well all ingredients with the curry paste.

3) Simmer for 20 minutes, without lid on, or until gravy dries up. Add coconut milk, and stir fry for 3 minutes. Heat off, and serve.

 

Tips: Add hard boil eggs and simmer together with the dry curry chicken, about 5 minute before heat off, as desired.