Dry Chicken Curry

I normally cook this style of  dry chicken curry  when I am serving it with flat bread. 

The intense flavor complements the bread perfectly as you dip into this thick gravy. Do try this and you'll know what I am talking about.

1 fairly size chicken - mine is skinless and cut into small pieces

Blended Ingredients

3 shallots

2in ginger

2in fresh turmeric

1 serai - sliced

4 candle-nuts

A

2 medium onions - sliced

1 cinnamon stick

2 star anise

3 sprig curry leaves

B

3 heap tbs curry powder

1 heap tbs chili powder

2 tsp coriander powder

1 tsp salt and 1/2 tsp pepper 

1 cup of water

2 tomatoes quartered

2 green chili - slit

2 large  potatoes - cut into small pieces - I used russet.

1/4 cup of coconut  cream

In a heated wok, pour about 5 tbs of oil and add A and stir till onion are tender then add the blended ingredients. Cook until the paste is sorta dried up and oil appears.

Add the chicken and give it a good stir. Add B and continue stirring until the chicken pieces is covered well.  Add the water.

Mix thoroughly and  keep the flame slightly down. Cover the wok and let it cook for about 10 minutes and add the potato. Cook till the potato is tender.

When you  open the cover you would see the wet gravy, add the tomato  and chili and mix well. Turn the heat up and from this point you need to keep stirring until the gravy dries up a little. 

Done. Garnish with coriander leaves.

Serve chicken with white rice.

See below for the recipes.

Enjoy and stay hungry...jue