Chicken Curry without coconut milk or dairy
Shiokman Recipes recipe - Singaporean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 30 dried chillies (soaked and deseeded)
- 3 ins ginger
- 4 - 6 Tbsp cooking oil
- 2 large onions (sliced)
- 1 cinnamon stick
- 6 cloves
- 1 whole chicken cut into chunks
- 1 tsp salt
- 300 - 500 ml water
- 2 carrots (sliced)
- 400 g tomatoes (cut into quarters)
Instructions
- 1
Soak dried chillies in water until they rehydrate.
- 2
Remove seeds from the chillies.
- 3
Cut ginger into smaller pieces.
- 4
Grind chillies and ginger together into a paste.
- 5
Add cooking oil to a hot wok or frying pan.
- 6
Add sliced onions, cinnamon stick and cloves, fry until onion turns slightly soft on moderate heat.
- 7
Add the chilli ginger paste and stir fry for a few mins.
- 8
Add some water if too dry.
- 9
Add chicken and mix thoroughly until they are evenly coated with the chilli paste.
- 10
Add salt and water, mix well.
- 11
Add sliced carrots and cover the pan.
- 12
Simmer on moderate heat until carrots soften slightly (about 5 mins).
- 13
Remove the cover, add in the cut tomatoes and mix everything well.
- 14
Cover and let it simmer on moderate heat until the chicken is fully cooked and the gravy thickens (about 15 - 20 mins). Open the cover and check half way through the simmering process. Close back the cover and continue simmering. Taste and add salt or sugar accordingly.