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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Simple mild dry chicken curry. Instructions seem long, but really simple to prepare. From the cookbook Asian Cook by Terry Tan Ingredients:
4 chicken thighs, with skin |
2 teaspoons salt |
1/2 teaspoon turmeric powder |
3 tablespoons canola oil |
11 curry leaves |
1/2 teaspoon cumin seed |
1/2 teaspoon fennel seed |
3 bay leaves |
4 tablespoons onions, finely chopped |
1 tablespoon ginger puree |
1 tablespoon garlic, puree |
3 tomatoes, quartered |
1 teaspoon coriander powder |
1/2 teaspoon chili powder |
1 tablespoon chopped fresh coriander |
10 mint leaves, shredded |
Directions:
1. Clean chicken thighs, removing excess fat.
2. Rub with salt and turmeric powder and set aside.
3. Heat oil in wok and add curry leaves, cumin and fennel seeds and fry till brown, shaking the pan vigorously to prevent burning.
4. (browning the spice brings the flavour and smell out of the spices) Add bay leaves, and onions and saute till the onions are light brown.
5. Add the ginger and garlic purees and cook, stirring for 1 minute.
6. Add the tomatoes and continue to cook until almost dry.
7. Mix the coriander and chilli powders with a little water to make a paste and add it to wok.
8. Cook, stirring for 1 minute, then push the fried paste to the side of wok.
9. Lay chicken thighs in the pan skin-side down and spread the paste all over them, rubbing it in well.
10. Cover, reduce the heat and allow the chicken pieces to brown on the skin side.
11. Add 2 tablespoon of water to create steam and cailitate the cooking.
12. Turn chicken thighs over and continue cooking for 15 minutes or until done.
13. To test if cooked, pierce the thickest part of one thigh with a metal skewer; if liquid runs clear, the chicken is ready.
14. Add fresh coriander and mint leaves, cover the pan and remove from the heat ready for serve.
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