Chicken curry is everybody’s favorite
In my post chicken and vegetable curry, I shared my falling for the dish. Chicken curry should immediately bring to mind the exact recipe without the vegetables. Hmmm…not necessarily. This chicken curry has vegetables as well (I can’t avoid it, dear, I just can’t), however there is a special stress in curry here because of the addition of the coconut milk which brings out the taste of the chicken, plus one more secret treatment. I have to have different versions of this dish as it has become the favorite of my hubby; and when that happens, the dish would definitely become everybody’s favorite.
Secrets of the best chicken curry
Highlighting the taste of chicken in this dish is supposedly easy. As this meat usually takes the taste of its spice, this chicken curry takes from that another secret: burning the spices! You might ask how. Here goes: After sautéing the garlic and onion for a few minutes, add ginger powder and stir for half a minute; add turmeric powder and stir again for another half a minute; then add curry powder and stir for another minute! That is practically burning the spices slowly! I can tell you, the entire house will smell of spices, but that’s worth it! There are ways to deal with the roaming aroma later. As long as they don’t stay on the couch, we are fine. You know which food smell stays on the couch often? Burned garlic! So, as long as our garlic is given a tender loving treatment, we are still on the safe side.
Keep burning your curry!
After burning the spices and you add the chicken in the pot, slowly sear the chicken by letting it brown a bit. So, I do not mean burn-burn as in burn, just give it a little sensation! The chicken would not complain, nor your family members or friends! They would ask you for the secret! This is your secret here revealed.
- 1 medium-sized onion cubed roughly
- 4 cloves garlic minced
- 1 kilo chicken, cut into desired pieces
- 1 tbsp ginger powder
- 1 tbsp turmeric powder
- 2 tbsp curry powder
- Salt to taste
- 3 tbsp cooking oil
- ½ cup water
- 1 cup coconut milk
- 1 medium-sized eggplant cut up, brushed with oil and pan-fried (set aside)
- 1 medium-sized zucchini cut up
- 1 medium-sized carrot cut up
- 100 g green beans cleaned and cut into 3” lengths
- Add ginger powder and stir until aromatic, about half a minute; add turmeric powder and stir for another half a minute. When the aroma seems to permeate the walls of the kitchen, add curry powder and continue to stir for another minute. Yes, double the time compared to ginger and turmeric powder.
- Add chicken pieces and salt. Stir occasionally until the chicken drains of its juices. Stir occasionally till the juices evaporate. Keep the heat on medium and continue to cook the chicken until it begins to sear. Add water and let boil.
- Add carrots and let cook till half done. Add green beans, zucchini and coconut milk and cook for 20 minutes, stirring occasionally, adding the eggplant last.
- Turn off fire and add parsley leaves. (I used dried parsley leaves here.)