Recipe: Chicken Curry

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 After the disastrous chicken recipe I cooked last month, I reattempted making chicken curry. This time, it turned out better than I had imagined!

Here is the recipe (for record purposes in case I want to re-create the curry in the future).



Ingredients

- chicken thigh fillets, Aldi 4 pieces (could be literally any fleshy part of chicken)
- salt
- Hoyts herbs mix (from Coles)
- magic Maggi masala
- garam masala
- pepper
- lemon juice
- soy sauce, I used the Japanese one but it could be Chinese light soy sauce too
- chilli paste, 1 spoon OR green chillis
- Chinese schezwan peppercorns (whole), 1 tbsp or less
- curry leaves, 5-6
- onion, 1 chopped finely
- garlic, 3-4 cloves chopped finely
- tomato paste, or chopped tomatoes
- light cream (could be whole cream too)
- capsicum, 1 medium
- OIL!!!!!



Procedure

Marinate the chicken: 30 minutes
- Cut chicken to your preferred size. I prefer small-medium diced cubes. 
- Add herbs mix, garam masala, salt, Maggi masala, curry leaves, soy sauce, pepper, lemon juice, and chilli paste to taste in order. Is there a reason for the order? No. I just add whatever and do whatever.
- While you wait for the chicken to marinate, boil some rice or move on to the curry preparation process.

Curry preparation: 15 + 45 minutes
- Chop onions, garlic, and chilli if you prefer green chilli over red chilli paste.
- Fry with a few Chinese schezwan peppercorns until onions and garlic partially caramelise. 
Warning! Chinese schezwan peppercorns is optional. Honestly, I did not enjoy the texture as much as I thought I would. It does not taste like hot chilli but rather has a citrusy-minty taste. I should, however, explore other ways of using it. 
- Add some tomato paste. Ensure you do not add too much because tomato paste can be very sour and if not balanced well, could ruin the spice balance. This happened to me last month.
- Add some water. Cover with a lid and let it cook until the water starts boiling.
- Do a taste check. Too sour? Add a little more water. We also add a little cream to balance out the tomatoey taste.
- Mix the contents and let it cook under the lid.
- In the meanwhile, fry the chicken. Do not add too much oil if you use chicken thigh fillets because it usually contains fats - which can be used to let the chicken cook. 
- After the chicken has almost cooked, add it to the curry and let it cook under the lid for 10 minutes.
- Season as necessary.
- Chop capsicum and add it to your curry. Mix well. After ~2 minutes, turn the flame off.

Salad (optional)
- Chop lettuce, purple cabbage, carrots, and cucumber while your curry is cooking.

Plating
- One layer of rice, followed by a layer of chicken curry and finally, a layer of salad. 
I like mixing everything in the end before I start eating.



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