Today I’ll be showing you how I prepare a creamy chicken curry. It’s far from being traditional, but it’s definitely delicious and easy to prepare at home.
Before we get started make sure to check my YouTube video for a visual guide. Below you can find the list of ingredients and detailed steps on how to prepare.
INGREDIENTS
- 4pcs deboned chicken thighs
- 400ml coconut milk
- 1 red onion
- Thumb sized piece of ginger
- 4 cloves of garlic
- 1 Tbsp curry paste
- 1 Tbsp ghee
- 2Tbsp yoghurt
- 1 lemon
- Salt
- Cayenne Pepper
- Ground Cumin
- Ground Coriander
- Curry Powder
Start by removing the skin from the meat. If you prefer chicken breast, feel free to do that, or if you want you can use any other chicken piece on or off the bone, really, it’s up to you.
Once we removed the skin from the meat take a flat baking sheet and line it with aluminium foil. Using a wire rack stretch your chicken skins and bake at 140C for approximately 1 hour or until it’s crisp.
Dice the meat up into bite sized pieces. For the marinade use a big bowl, add yoghurt, curry paste, garlic fresh or powder both work, ground cumin, curry powder, coriander, cayenne pepper, or sweet paprika if you don’t want the heat and spiciness, and the juice of one lemon.
Add your chicken to the marinade and set aside to rest, the more time you can leave it the better. Ideally you’ll want to leave it for attest an hour for the flavours to penetrate the meat.
Let’s make our curry. Add some ghee to a pan, if you can’t find this ingredient feel free to use butter or any other cooking fat or oil of your choice. Once the pan is hot, we’ll add one finely diced red onion and some grated ginger and garlic. Cook these for a couple of minutes then add your chicken with the marinade and let it simmer until the sauce reduces.
Following this add 200ml of coconut milk and let it cook until the chicken is done and the sauce thickened up nicely. Before serving make sure to taste test. In my case I added a bit more salt and cayenne to bring out the flavours and up the heat level.
In the meantime you chicken crackling should also be ready. It should be nice and brown, check out the YouTube video for a visual guide.
As a side dish we’re going to make rice. If you are not using a rice cooker the key to success is to measure everything. I’m using basmati rice, a long grain rice and applying a 2 to 1 ration. Meaning for 300g of rice I will add 600ml of liquid, in this case that will be split to 200ml of coconut milk and 400ml of water.
To make the rice more fragrant I’ll be adding one cinnamon stick, a star anise, couple of cloves, some crushed cardamom pods and two bay leaves. Put it on low heat until it cooks. It will take some time so make sure to check in occasionally but avoid stirring.
As a serving suggestion, put some rice in a plate, top it with some delicious creamy curry and garnish with the chicken crackling and some green onions.
I hope you’ll enjoy this Creamy Chicken Curry dish and the video on my YouTube channel. Bon Appetit.