Curry Chicken
Curry chicken is a type of dish that has roots in Indian cuisine. The dish has been developed over centuries by various cultures, with each country and region having its variation of the dish. The use of spices in the dish varies according to regional tastes. In Malaysia, the dish is usually made with the ingredients like potatoes, shallots, carrots and curry powder. The chicken curry is cooked with spices and the taste is harmonised with AJI-NO-MOTO® Umami Seasoning. The dish has a rich and complex flavour of spices that are mixed to create the perfect blend for this dish. It also releases an aromatic fragrance during cooking that will make anyone feel hungry just from smelling it. This dish is often eaten by people as an appetiser before the main course meal because it can serve as a great starter to other dishes being served at the table. Satiate your curry cravings with the Curry Chicken recipe and serve with aromatic rice or fluffy naan bread.
Nutrition Value in 1 Serving
Ingredients:
| 2 tbsp | Cooking oil |
| 1 | Lemongrass, bruised |
| 1 stalks | Curry leaf |
| 1 small | Cinnamon stick |
| 1 small | Star anise |
| 4 tbsp | Chicken curry powder, mix with some water |
| 500 g | Chicken, cut into bite-sized |
| 1 cup | Water |
| 200 g / 1 no | Potato, peeled and cut into bite-sized |
| 1 small pc | Dried tamarind |
| 4 tbsp | Evaporated milk |
Ingredients A: blend well
| 2-3 | Shallot |
| 2 clove | Garlic |
| ¼ thumb-sized | Ginger |
Ingredients B: seasoning
| ¼ tsp | Sugar |
| ½ tsp | AJI-NO-MOTO® |
| 1/3 tsp | Salt |
- Heat oil in pot, sauté the lemongrass, curry leaves, cinnamon and star anise.
- Add in blended ingredients (A), stir for a while.
- Add in curry powder mixture then cook for a few minute until fragrant.
- Add in the chicken and mix well.
- Add in water and potato, let it boil. Once boiled, add in dried tamarind and seasoning (B).
- Cook until potato softens, then pours in the evaporated milk.
- Allow the curry to boil again and ready to serve.
With the application of AJI-NO-MOTO®, it is able to reduce about 17% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
