Chicken curry
Chicken curry. Fill Your Cart With Color Today! Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand.
Ingredients
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You need 1 kg of chicken
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It’s 1 cup of onion paste
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It’s 1 cup of tomato puree
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You need of whole spices:
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Prepare 4-5 of cloves
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Prepare 5-6 of black pepper corns
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You need 2-3 of green cardamom pods
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You need 1 of bay leaf
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It’s 1 stick of cinnamon
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It’s of other spices:
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You need 1 tbsp of ginger garlic paste
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Prepare 1 tbsp of garam masala powder
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You need 1 tbsp of Kashmiri mirchi powder
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It’s 1/2 tbsp of turmeric powder
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It’s to taste of coriander powder
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Prepare to taste of salt
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It’s as needed of vegetable oil
Steps
- Heat oil in a wok.
- Add all the whole spices and crackle them..
- Add onion paste and saute for 5 minutes..
- Add ginger garlic paste and saute for 2-3 minutes..
- Add turmeric, Kashmiri mirch, and coriander powder, mix well..
- Add tomato puree and salt to taste. Cook till mushy..
- Add garam masala and chicken pieces, mix well. Cover and cook for 15-20 minutes..
- Add 2-3 cups of water and cook for 5 minutes or till chicken is done. Now our Chicken curry is ready.
In this family-friendly chicken curry dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogurt. Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. Stir in coconut milk and tomato paste.
