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Chicken Curry

Chicken Curry - MMK
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A rich, aromatic chicken curry made easy—warm spices, tender chicken, and tips for achieving deep, delicious flavor.

Ingredients

Scale
  • 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)
  • dried parsley for garnishing

Instructions

  1. Add ginger powder and stir until aromatic, about 30 seconds. Add turmeric powder and stir for another 30 seconds. When the aroma fills the kitchen, add curry powder and continue stirring for 1 minute. Yes, that’s twice as long as the ginger and turmeric!
  2. Add chicken pieces and salt. Stir occasionally until the chicken releases its juices. Continue cooking over medium heat until the juices evaporate and the chicken begins to sear. Add water and bring to a boil.
  3. Add carrots and cook until halfway done. Add green beans, zucchini, and coconut milk and cook for 20 minutes, stirring occasionally. Add the pan-fried eggplant during the last few minutes of cooking, just long enough to heat it through.
  4. Turn off the fire and add parsley leaves. (I used dried parsley leaves here.)

Find it online: https://feastfulfork.com/chicken-curry/