First and foremost, wishing all Hindu friends a Happy Deepavali.
Regardless Hindu or not, it’s only right to indulge in some scrumptious Indian cuisine during the celebration of lights!
Oh, passed dinner time? Oops, was busy with baby… Never mind, it’s always a right time to enjoy this… Easy to assemble, quick to cook, aromatic and flavorful seasonal dish.
What’s more can we ask for?!
1 chicken, cut into pieces
3 – 4 tablespoons of Baba brand chicken curry powder
1 – 2 tablespoons of chili powder
1 thumb-sized young ginger, finely minced
2 teaspoons of chicken powder
1 teaspoon of sugar
1 teaspoon of salt
*Combine all the above seasoning and mix with chicken. Marinate for 1-2 hours.
Handful of curry leaves
5 shallot, peeled and minced
2 stars Anise
2 cinnamon sticks
1/2 teaspoon of fennel seeds (茴香籽）
1/2 cup of water
2 tablespoons of cooking oil
1) Heat wok with oil in medium-low fire. Add minced shallot, curry leaves, cinnamon sticks, star Anise, and fennel seeds. Stir fry the ingredients till aroma releases.
2) Add marinated chicken and stir fry to combine all ingredients. Gradually add in water during the cooking process.
3) Stir fry and cook until the dish almost dries up. Adjust fire if necessary. Heat off and serve.
This dish is meant to be dry without much gravy served. A portion of my dry chicken curry counts about 190 – 220kcal depending on which part of chicken meat, with or without skin, intake you have.
Tips: Amount of curry powder and chili powder is adjustable to your tolerance of spiciness.
* Chili powder is sold in packets and available off the shelve. Check out the dry goods cell where you can find the curry powder, too.
* Curry powder, I preferred Baba brand in this case. Just purely dry curry powder, available in major supermarkets and neighborhood provision shops. Usually priced at S$1.50 – $2 per packet.
* If wetter dish is preferred, add slightly more water into your cooking.