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Tired of spilling curry all over the place? Try dry curry!
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Ever went on a picnic and found that carrying a pot of curry a hassle?
Well, why not switch to dry curry instead?
Non-spill, and less space occupied = lighter load!
I used to organise BBQs for my classes, and usually cook a simple dry curry to round up the course. It's a very simple dish to cook, and takes around 25 minutes to prepare the ingredients, and 35 minutes to cook it(give or take).
I have tweaked the recipe a little to serve 4-5 people, i mean come on, you don't usually cook for more than that right?
Utensils Needed
Wok** (if not, a really large pan, large enough for a whole chicken)
Small cooking pot (for blanching)
Flat ladle (for stir-frying)
Chopping Board
Vegetable Knife
Ingredients
1 whole chicken (tell your butcher/supermarket helper to chop/clean it up for you, it's easier than doing it yourself)
3 large potatoes
1 stalk of carrot
1 stalk of lemongrass
100ml of water (half a cup)
100-150ml of coconut milk (use full cream milk for those who cannot take too much cholesterol, also around half a cup)
Condiments
1 whole onion (shallots will do fine too)
3-4 cloves of garlic (i usually use 5-6, but your call, i love garlic)
2-3 tablespoons of oil (any will do, i usually use vegetable oil)
Seasonings
250 grams of Curry powder (curry paste is fine too, get meat flavour)
Curry Leaves (around 2 pinches)
Salt (pinch)
Preparing of ingredients
1. Skin your carrot, and cube it.
2. Peel your potatoes, and cube them.
*Try to first cut the potato into planks for easier cubing*
3. Chop your garlic finely and set them aside.
*Smash the garlic with the flat of your knife for easier removal of 'skin'*
4. Wash, then smash the bulb of the lemongrass. Break the lemongrass as if you are breaking a stick, but leave the ends hanging together.
5. Remove the 'skin', and chop onion(s) finely.
6. If haven't done so, chop chicken into bite-sized portions.
7. Bring a small pot of water to a boil.
8. Blanch the chicken pieces for around 2-3 seconds each, and remove from hot water. Drain off excess water from chicken.
*This is to remove the icky stuff from the raw chicken, like dirt and such*
Cooking
1. Heat wok with oil over high heat.
2. Add onions, garlic, curry leaves and stir fry until fragrant.
*or until golden brown, try not to burn them!*
3. Reduce to medium heat.
4. Add curry powder/paste, and stir-fry for 1 minute.
*WARNING PUNGENT SMELL THAT WILL MAKE YOU TEAR/CHOKE IF YOU'RE TOO CLOSE WARNING*
5. Throw in your pieces of chicken and stir-fry for 3 minutes.
6. Place lemongrass into the wok and add your water.
*Try to add your water around the wok, to ensure equal distribution*
7. Put in your potatoes and carrots.
8. Sprinkle salt and stir-fry for 2 more minutes.
9. Leave the curry to bubble for 18-20 minutes. Keep an eye on it.
*Leave the wok uncovered, you want the water to evaporate*
10. Add coconut milk, and stir fry for last 3 minutes.
11. Turn the heat off, and serve hot, with rice preferably :D
*For those moving it, make sure to get a large enough pot to carry it around with*
** I would really recommend a wok, you need a big surface area to stir-fry the ingredients.
*** As with all curries after cooking, you might want to leave the wok overnight in the sink with water, as it's a hassle to scrub off the burnt bits straight away.
**** Lastly, sorry that i couldn't provide a picture, those on google don't exactly look like mine haha.
Well, why not switch to dry curry instead?
Non-spill, and less space occupied = lighter load!
I used to organise BBQs for my classes, and usually cook a simple dry curry to round up the course. It's a very simple dish to cook, and takes around 25 minutes to prepare the ingredients, and 35 minutes to cook it(give or take).
I have tweaked the recipe a little to serve 4-5 people, i mean come on, you don't usually cook for more than that right?
Utensils Needed
Wok** (if not, a really large pan, large enough for a whole chicken)
Small cooking pot (for blanching)
Flat ladle (for stir-frying)
Chopping Board
Vegetable Knife
Ingredients
1 whole chicken (tell your butcher/supermarket helper to chop/clean it up for you, it's easier than doing it yourself)
3 large potatoes
1 stalk of carrot
1 stalk of lemongrass
100ml of water (half a cup)
100-150ml of coconut milk (use full cream milk for those who cannot take too much cholesterol, also around half a cup)
Condiments
1 whole onion (shallots will do fine too)
3-4 cloves of garlic (i usually use 5-6, but your call, i love garlic)
2-3 tablespoons of oil (any will do, i usually use vegetable oil)
Seasonings
250 grams of Curry powder (curry paste is fine too, get meat flavour)
Curry Leaves (around 2 pinches)
Salt (pinch)
Preparing of ingredients
1. Skin your carrot, and cube it.
2. Peel your potatoes, and cube them.
*Try to first cut the potato into planks for easier cubing*
3. Chop your garlic finely and set them aside.
*Smash the garlic with the flat of your knife for easier removal of 'skin'*
4. Wash, then smash the bulb of the lemongrass. Break the lemongrass as if you are breaking a stick, but leave the ends hanging together.
5. Remove the 'skin', and chop onion(s) finely.
6. If haven't done so, chop chicken into bite-sized portions.
7. Bring a small pot of water to a boil.
8. Blanch the chicken pieces for around 2-3 seconds each, and remove from hot water. Drain off excess water from chicken.
*This is to remove the icky stuff from the raw chicken, like dirt and such*
Cooking
1. Heat wok with oil over high heat.
2. Add onions, garlic, curry leaves and stir fry until fragrant.
*or until golden brown, try not to burn them!*
3. Reduce to medium heat.
4. Add curry powder/paste, and stir-fry for 1 minute.
*WARNING PUNGENT SMELL THAT WILL MAKE YOU TEAR/CHOKE IF YOU'RE TOO CLOSE WARNING*
5. Throw in your pieces of chicken and stir-fry for 3 minutes.
6. Place lemongrass into the wok and add your water.
*Try to add your water around the wok, to ensure equal distribution*
7. Put in your potatoes and carrots.
8. Sprinkle salt and stir-fry for 2 more minutes.
9. Leave the curry to bubble for 18-20 minutes. Keep an eye on it.
*Leave the wok uncovered, you want the water to evaporate*
10. Add coconut milk, and stir fry for last 3 minutes.
11. Turn the heat off, and serve hot, with rice preferably :D
*For those moving it, make sure to get a large enough pot to carry it around with*
** I would really recommend a wok, you need a big surface area to stir-fry the ingredients.
*** As with all curries after cooking, you might want to leave the wok overnight in the sink with water, as it's a hassle to scrub off the burnt bits straight away.
**** Lastly, sorry that i couldn't provide a picture, those on google don't exactly look like mine haha.
