Dry Chicken Curry
Tap or Hover to Adjust Servings
- 1.5 kg chicken/whole legs, cut into bite size
- 4 pieces big onions, cut half into cubes and onion rings
- 3 cm young ginger, cut into thin strips
- 3 tbsp meat curry powder
- 1 piece cinnamon stick, 2 cm long
- 2 stalks spring onions, chopped
- 5 tbsp vegetable oil
- ¼ cup hot water
- 2 pieces lime/calamansi, squeeze for the juice
- 1 tsp salt, to taste
- To cook dry chicken curry, first rinse and chop chicken into bite size. Measure 3 tablespoons meat curry powder.
- Then cut ginger into thin strips, cut half the onions into cubes, have ready 2 cm cinnamon stick and 5 tablespoons oil to fry the chicken.
- Cut the other half onions into rings, squeeze lime juice from 2 calamansi, chopped spring onions and some salt to taste.
- To cook the dish, first heat up oil in a wok, preferably a non-stick. Add cinnamon stick, ginger strips and onion cubes. Fry till fragrant.
- Add the chicken pieces and stir fry till well mixed with the ginger and onions.
- Then add salt to taste. Stir fry until chicken turns brown.
- Add the curry powder and fry over high heat, stirring gently.
- Stir gently until chicken is well coated with curry powder. Add hot water. Cover and simmer over medium heat until liquid dries and the chicken becomes tender.
- Add the cut onion rings into the chicken mixture.
- Stir fry until onion rings are well mixed with the chicken.
- Lastly add the lime juice.
- Add some chopped spring onions for colour. Stir quickly before dishing out.
- Dish up the dry curry chicken into a serving dish, garnish with more chopped onions before serving. As this is a dry curry, it can be eaten with tortilla wraps, naan bread, chapatis and others……. It also taste really nice served with just plain boiled or steamed rice.
- And you're done! This most basic of curry chicken recipe is also one of the tastiest. So Enjoy!