Chicken Curry

What you’ll need?

 3 pieces of Bangladeshi chili (this is optional, I like my curry to be super hot)
3 shallots
3 cloves of garlic
1 cm of ginger
(blend them all with as little as possible of water)
You’ll have them in paste consistency 

 2 pieces of green chili (cut it vertically)

 5 table spoons of curry powder (here’s the trick, pick the right powder, they have different powder for chicken / fish / meat / seafoods or if this is too complicated, just grab any curry powder that you can)

Few table spoon of cooking oil.
6 pieces of chicken
Salt to taste
1 piece of “asam keping”
1 Tomato (cut into two)
Heat the cooking oil over medium high heat.
Add in the paste.
Then curry powder
Stir from time to time
Throw in the chicken, green chili and tomato
Add on half cup of water

Reduce the heat

Add in some salt
Leave it to cook probably around 15 minutes
Then add in the “asam keping”

If you have curry leaf you may throw them in, else it’s okay.

Leave if for another 5 minutes or until the chicken is cooked.

There you go!

Chicken curry without coconut milk!

I’ll usually eat this dish with warm rice, else you can eat it with bread.


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