Cooking curry usually involves the use of many spices and herbs like dried chilies, turmeric, ginger, turmeric, coriander, fenugreek, cumin, onions, shallots, garlic and many more. Thus, sometimes it is easier to buy pre-packed curry powder or curry paste which is manufactured from a combination of all the spices and herbs.
However, cooking curry may not be as difficult as it seems if we are to use only a few necessary ingredients such as fresh chilies, lemongrass, garlic, shallots and turmeric which can be found at all times in the wet market or the supermarket. The No-Frills Chicken Curry is one such curry which uses very few ingredients and yet it is tasty and aromatic.
Ingredients:
- 1/2 a medium size chicken, cut into bite sizes
- 2 stalks lemongrass, white part only, sliced thinly
- 8 pcs shallots, peeled and slice
- 1 medium size garlic bulb, peeled and chopped roughly
- 1/2 inch fresh turmeric or 1 tsp turmeric powder
- 4 red chiliies, cut into smaller pieces (I use chili padi.)
- 2 cups of water
- 125 ml santan (can add more if you love the creamy taste)
- salt (to taste)
- cooking oil
Method:
- Blend lemongrass, shallots, garlic, turmeric and chilies together till fine.
- Heat oil in a wok.
- Add blended ingredients into the wok and saute till they are fragrant.
- Add the chicken pieces into the wok and fry with the blended ingredients till they are well cooked.
- Add water and let the sauce simmer over low to medium fire for sometime so as to soften the chicken.
- Continue to simmer until the sauce thickens.
- Add the santan and let it boil.
- Add salt to taste.
- The curry is ready to be served with hot rice.