So tonight for dinner, I’ve prepared a delicious chicken curry~! The recipe is kind of hard to decipher in parts (it’s in Engrish), but I will work to translate it for you!
Also, this is the first post to include pictures! I didn’t think of taking them until I’d started, but one of these days, you’ll get a direct step-by-step picture directions from me! :) So I’ve included the pictures below, for your enjoyment! Click on them to see them in a bigger size~!
* 2 pound chicken thighs
* 2 chilies
* 6 garlic cloves
* 4 tbsp. fresh minced ginger
* 1 cup white wine (or water)
* 1/2 cup coconut milk
* 2 tsp. salt
* 1/2 cup yogurt (plain)
* 6 tbsp. olive oil
* 1 onion
Curry Poultry Spice Mix:
* 1 tsp. cardamom
* 1/2 tsp. turmeric
* 4 tbsp. curry powder
* 1 tsp. red pepper flakes
* 1/2 tsp. pepper
* 2 tsp. garam marsala
* 1 tsp. chili powder
* 1 tsp. cumin
* 1/2 tsp. cayenne powder
* 1 tsp. cinnamon
First of all, you have to make the spice mix:
Get a knife, then press and mince the garlic, chilies, and onion, and then cut the chicken thighs into pieces about an inch wide.
Next, fry your spices in oil:
Put the olive oil in a large saucepan over high heat, and add the spice m
ixture as soon as the oil is hot.
Stir it until the spices become brown and roasted, it normally it takes a minute.
Take care of your saucepan given that the mixture will burn!
As soon as the spice mixture is browned, place the onions, the salt, pepper, and ginger in it.
Whenever the onion becomes darker, add the garlic, and cook it for one minute. Be careful! The garlic will burn and become bitter if you don’t stir.
Now, you will want to see a dark sauce with your ingredients. Place the salted chicken into the saucepan and roast it, placing more oil into the pot if there’s not enough. Be careful, because too much will make it greasy!
Once the chicken gets brown, begin carefully adding the wine (or water). Naturally, the wine has an aroma, but you’ll also see all the brown pieces in the bottom associated with the saucepan. These little pieces are full of flavor, and you want them included inside the final product.
Once the wine begins to boil off lower heat to medium. If you use water, I usually let the water boil down a bit before turning down the heat.
Next, add the coconut milk, and turn the temperature to low. Cover and cook the mixture for about fifteen minutes.
Finally, turn off the heat and stir in the yogurt.
Serve with basmati rice and naan bread (if you have it). :) Bon appetite!
(This was after adding the oil, spices, garlic, onion, and chicken.)
(Added the water, and mixed in with the oil. I actually have forgotten two things!)
(The chilies and the ginger! So I added those quickly, and mixed them in with the rest.)
(It’s starting to look pretty good! By this point, I had already added the coconut milk and stirred it in - after that, it has to simmer for fifteen minutes~)
I hope you enjoy it as much as I do! This is one of my favorite dishes, and it really doesn’t take long to make it. :)
The Otaku is off! See you next time!