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Spicy Chicken Curry Recipe:


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Ingredients

3 slice(s)

  • 1 level tbsp oil
  • 1 level tbsp mixed spices
  • 1/2 level tbsp salt
  • 1 to taste onion
  • 6 small piece Curry Leaves
  • 500 grams chicken
  • 2 portions water
  • 6
    50min
    Preparation 10min
    Baking/Cooking
  • 7
    Preparation
  • 8
  • 9
5

Recipe's preparation

    Easy Curry Recipe
  1. Describe


    [size= 12pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]The first step to cook this Spicy chicken curry recipe is to wash and clean the pieces of chicken. Totally drain out the water. In a wide bowl, marinate the chicken pieces with turmeric powder and salt. Cover and put aside for 30 minutes. [/size]



    [size= 12pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]In a wide skillet, heat oil on medium flame. Include finely cut onion and fry on a medium to low flame for 5 – 8 minutes until golden coloured and crisp. [/size]



    [size= 12pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]Include curry leaves and fry well. [/size]



    [size= 12pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]Include the [/size][size= 12pt; color: #1155cc; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap]Orient Asian[/size] [size= 12pt; color: #1155cc; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap]Red Chilli Paste[/size][size= 12pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap] and mix well on low flame for 5 minutes or until the curry proceeds to thicken. [/size]



    [size= 12pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]Include marinated chicken pieces, 1 cup water (200 ml), and alter salt to taste (or ¼ - ½ teaspoon). Blend all the ingredients well. Cover tightly and cook on a medium to low flame for 25 – 35 minutes or until done/chicken pieces soften/red coloured curry thickens. [/size]



    [size= 12pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]Sprinkle torn coriander leaves and present with rice/pulao/Rotis/rumali roti.[/size]



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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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