Making Indian style Dry Curry Chicken

Dry Curry Chicken Indian style. Learn from my Sifu in Seremban Aunty Marie~!

While in Seremban I manage to learn a new dish thought by Aunty Marie! I was ecstatic as she is a great cook and I am happy to learn a few tricks and dishes from her. During this trip she thought me to make Dry Curry Chicken and Chocolate Cake. I would attempt the chocolate cake on my own and post it soon.

Aunty Marie version while i was cooking with her in Seremban. Looks like I have a long way to go to cook it her way

Serving Aunty Marie dry curry chicken with Panneer rice and vege.

When i learn this dish from her there wasnt any measurement of ingredients. So below is a rough estimate of the ingredient required. On my next attempt I would add in more water and cook the chicken longer at stage C before proceed to dump in the powder and tomato. That way it will shorten the time to cook the curry part and chicken wont burn and dry.

Ingredients:

How to cook Indian style Dry Curry Chicken

A)
Cinnamon - 1
Star anise - 1
Cintan putih - a pinch
Cardammon pods - 3
Clove - 4
2 pandan leaf
2 curry leaf
4-5 medium size onion cut into slices

B)
1 small chicken or half a big chicken. Chop into pieces
3 big potato peeled and cut into cube

C) Dice below with food processor
8 clove garlic
2 inch of ginger
2 small tomato or 1 big tomato

D) This are rough estimate. Season to taste
Meat curry powder - 3 - 4 teaspoon
Tumeric powder - 1 - 2 teaspoon
Cili powder - 1 - 2 teaspoon
Cintan putih in powder form. 1 - 2 teaspoon
Salt season to taste - roughly about 1 teaspoon

E)
2 small tomato or 1 big one cut into cube

F)
A handfull of coriander leaf (I use a type of fragrant leaf in my garden)

1. Stir fry (A) till onion become brown
2. Put in (B) and stir fry for few minutes. Add in (C) and stir fry. Cover the kuali for 5 -10 minutes and let the juice soak into the chicken. Check intermediate and stir fry to make sure it wont burn. (Note to self: Best to make sure the chicken are half cook at this stage as curry powder can burn easily)
3. Stir fry (D) and (E). After a few minutes add in some water otherwise chicken will dry up. Amount of water depends on individual.
4. When potato has soften add in 2/3 of coriander leaf and add in the rest when serving the chicken.

How to cook Panneer Rice
After serving the chicken, there will be some curry juice in the kuali.
Scoop up a few cup of rice and stir fry the rice. I have switch off the gas at this point as the rice is still warm. You will get delicious yummy rice that goes really well with the curry chicken!

Picture for illustration in making the curry chicken

Slicing the onion

After dicing with food processor the tomato, garlic and ginger

3 Russet potato dice and put into water to prevent the potato from changing colour

Onion and tomato

I use half a large chicken

Rempah: Cinnamon, Clove, Cintan putih, Star anise and Cardamon pods

Dumping into kuali and Stir fry A

Cook till onion has brown

Add in the chicken. Stir fry and pour C inside and cont stir fry. Let it cook for about 5-10 mins

Add D and E. Stir fry for few minutes then add some water.