Simple Chicken Curry
kyet thar sipyan
This is a basic chicken curry recipe that is a staple in our house. Although a curry, very little spice is used, instead the flavor is created by caramelizing the onion, garlic and chili paste. I always use an organic chicken and cook it on the bone so the gravy takes on the full flavor of the meat.
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- 3 tablespoons fish sauce
- 1 whole chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
- 2 medium onions
- 4 garlic cloves
- 3 whole dried chillies, soaked in hot water
- 125ml peanut oil
- 500ml water
- Mix the ground turmeric, salt and fish sauce in a bowl. Add the chicken and toss in the marinade. Leave for 30 minutes while you cook the onion paste.
- Make the onion paste. Put the onion, garlic and dried chillies in a pestle and mortar. Pound to a coarse paste. It definitely makes a difference to the taste of the gravy if you use a pestle and mortar. If you don’t have one, just chop everything finely.
- In a wok or saucepan, heat the oil. Fry the meat until slightly brown all over. Then remove from the oil and set aside.
- In the remaining oil, cook the onion paste over moderate heat for 15-20 minutes. It may seem like a lot of oil but it’s important not to skimp here. If there is not enough oil, it will burn the onions and make the gravy bitter. Keep a close eye and stir frequently.
- When the mixture has caramelized and turned reddish brown, return the chicken to the pan. Stir through and then add the water. Cover and simmer for 45-60 minutes, occasionally stirring the mixture until the meat is tender. It is ready when the gravy has reduced and the oil has separated from the gravy.
- Check for seasoning before serving.
Serving Size: 4-6
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Preparation Time: 1 hours, 15 minutes