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Before you jump to Chicken Curry recipe, you may want to read this short interesting healthy tips about Tracking Your Foods: The way to Do It.
When you first start your diet one of the things you will learn right away is that trying to keep a food journal is very helpful. Keeping your meal log not only helps you see clearly what you are having, it helps you see what you are not eating. For example, when you keep a food record for a few days you might notice that even though you eat lots of fruit, you almost never eat any vegetables. When you write every little thing down youll be able to see which parts of your diet must change as well as have a simpler time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.
Write down what time of day it is whenever you eat. This will help you find out what times of day you feel the most hungry, when you usually reach for snacks and then you can learn how to deal with those times. After a day or two you could notice that, although you eat lunch at the same time every day, you still feel hungry an hour or so later. You should also be able to discover whether or not you are eating because youre bored. This is very important mainly because, once they are revealed, you can find various other ways to fill those moments than with unhealthy foods.
Record your spirits whenever you eat. This helps to show you whether or not you use food as a reaction to emotional issues. This may also show you whether or not you gravitate toward specific foods based on your mood. Many individuals will reach for junk foods if we are worried, angry or depressed and will be more likely to choose healthier options when we are happy or content. When you look closely at how you eat while in your different moods and mental states, you will be able to keep similar but healthier options around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.
We hope you got insight from reading it, now lets go back to chicken curry recipe. You can cook chicken curry using 30 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Chicken Curry:
- Use of A. Preps.
- Provide 1-1.5 kg of Chicken thighs.
- Provide 5-6 of large potatoes.
- Prepare of washed, peeled and cubed big.
- Prepare 1 C of Cooking oil.
- Use of B. Blend into a fine paste.
- Get 1 of medium size brown onion.
- Prepare 1/4 C of candlenuts (opt).
- Use 3-4 of garlics.
- You need 1-2 C of dried chillies deseeded, soaked & softened in boiling water.
- Take of C. Paste.
- Use 1 C of meat curry powder.
- Prepare As needed of Water.
- Provide of D. Spices.
- Provide 1 of cinnamon stick.
- You need 1 of star Anise.
- You need of F. Extras & Seasoning.
- Prepare 1 tsp of sugar.
- Provide 1 tbsp of thick tamarind juice.
- Provide 2-3 tsp of or to taste Chicken seasoning powder.
- Use 270-300 g of coconut cream.
- Take of Note:.
- Prepare 1 of . Dried chillies can be replaced with fresh red chillies.
- Get 2 of . We use Red pack BABA'S Meat Curry Powder.
- Take 3 of . Tamarind juice- mix a thumb size tamarind pulp with hot water.
- Provide of Use 2 tbsp of hot water and squeeze the pulp.
- Provide 4 of . We use KNORR Chicken Seasoning Powder.
- Use 5 of . We use only AYAM Brand Coconut Cream. Use 1 whole can/tin.
- Use of This brand uses 100 % pure coconut - no starch or gum added.
- You need 6 of . Ingredients No.2, 3, 4 - from Asian grocery.
Instructions to make Chicken Curry:
- A. Wash and cut chicken into a chunky bite size. Avoid cutting chicken too small. Cube potatoes into big chunks. Keep aside..
- B. Cut dried chillies and soak in boiling water for 10 minutes or until soft. Then blend it into fine paste with the rest of the ingredients in B..
- C. Pour enough water to curry powder and mix to make a soft paste..
- Cooking The Dish - Over medium heat, preheat 1/2 - 1 cup of cooking oil in a big wok or deep sauce pan. Once oil is ready, pour in B (blended paste) and stir for 2-3 minutes then add C (meat curry paste) and D (spices). Saut until oil is separated from the paste. Add A (chicken and potatoes) and 1 cup of water. Stir until everything is well-mixed..
- Turn heat to medium low. Cover and leave to cook for 5 minutes. Remove the lid and add everything in F (seasonings) except coconut cream. Taste and adjust accordingly. Stir well and put the lid on again and simmer until potatoes are fork tender. Stir in between simmering time..
- Check the potatoes. Once tender, add coconut cream. Stir to combine and leave for a minute then turn the heat off. Transfer chicken curry to a serving bowl and serve with homemade sandwich bread or steamed white rice..
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