Скачать или смотреть Thick Gravy Chicken Curry Recipe Without Coconut Milk

Today, I'm sharing my version of chicken curry. It's rich in flavor and pairs perfectly with the Roti canai I shared in my previous post. This recipe achieves a thick, flavorful gravy without using cream or coconut milk, and it's easy to make at home. It also pairs wonderfully with any of your favorite roti, rice, or bread. Give it a try and tag me if you make it. Follow for more delicious recipes!

Recipe⬇️
Ingredients:
1 whole chicken
2 potatoes, cut into wedges
1 lemongrass stalk
2 pandan leaves (optional)
2 tsp salt
1 tbsp ghee (optional)
1 liter water (adjust for curry thickness)
50-60g chicken curry powder
10g red chili powder (adjust to your desired spice level)

Blend Ingredients:
3 onions
5-6 garlic cloves
Thumb-sized piece of ginger
Handful of coriander and mint (optional)
2 sprigs of curry leaves
1/3 cup water

Sautéing Ingredients:
3 cardamom pods
2-3 cloves
2 star anise
1 cinnamon stick
2 bay leaves
10 shallots, sliced
2 sprigs of curry leaves
2 tomatoes, chopped
Oil for cooking

Method:
In a pot, heat oil and add the sautéing ingredients. Sauté until fragrant, then add curry leaves and chopped tomatoes. Cook until the tomatoes are mashed.

Add the potatoes, cover, and cook over low heat until the potatoes are tender.

Add the chicken and blended ingredients. Stir well to combine with the other ingredients and cook over medium low heat for about 5 minutes.

Add curry powder, red chili powder, water, salt, pandan leaves, lemongrass, and ghee. Cover with a lid, and continue cook over medium heat until the chicken is tender.

The curry will thicken slightly as it cools. Serve with roti canai or rice. Enjoy!


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