Curry Chicken is great with Tumeric Rice as I mentioned before on cooking classes chicago . I prepare this simple cooking class chicken curry using ready bought curry meat powder which i make into a paste with alittle coconut milk and fry in a wok together with the minced shallots and garlics. Enhance the flavour with spices such as cloves , cinnamon and curry leaves.
Ingredients: 1 chicken,cut into bite size pieces1 teaspoon salt to rub chicken3 large potatoes, cut into wedges10 small shallots, minced1 clove garlic, minced1 piece ginger, 3cm long2 packets meat curry powder, 20 gm per packet4 cloves4 cm long cinnamon stick1 rice bowl thick coconut milk1 liter water1 teaspoon salt1 teaspoon sugar4 tablespoon oil
Method: Rub chicken pieces with salt and set aside.Add oil in a wok and put in the minced onions and garlics.Fry until fragrant.Add in the curry paste, cloves and cinnamon stick.Stir-fry to mix and fry till fragrant.Put in chicken pieces and fry further 3 minutes.Add the potatoes and a branch of curry leaves.Add water and cover the wok to cook meat and potatoes until soft for 25 minutes.Take out the cover and add in the thick coconut milk and simmer for futher 5 minutes.Add salt and sugar to taste. Dish out and serve with glutinous rice or white rice.accounting degree online, cooking class, cooking classes atlanta, cooking classes chicago,
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