Dry Chicken Curry Recipe (version 1) Review

Hi, Ray here again.

Another Sunday rolls around and so it’s time to try out another curry recipe from the great range of Curry Focus recipes.

There was a pack of 3 chicken breasts in the freezer that needed to be used up and so I scanned through the chicken recipes until I found one that looked good and easy to make. The Dry Chicken Curry recipe looked a likely candidate and so I printed off the recipe and took the chicken breasts out of the freezer so that they would have plenty of time to defrost.

The cooking time for the recipe is only about 30 minutes and there were very few ingredients to prepare. So I started to prepare the meal with less than 30 minutes before the scheduled dining time.

I prepared the onions, ginger, garlic and chicken and then it was straight into the cooking.

As I predicted, this is a very easy recipe to follow.

About the only thing that needed attention was that the curry was very dry once the spices were added and so I had to keep stirring the curry a lot to stop the curry from sticking to the frying pan and burning.

The dinner guests arrived just as I was starting to cook some basmati and sat in the lounge chatting and drinking a beer until the food was ready.

I added the coriander for the final minute of cooking and served the curry on a bed of basmati rice.

The curry was well liked. The chicken was properly cooked and the curry was very dry. The curry had that lovely coriander taste and wasn’t overly spicy. The Dry Chicken Curry received a good score of 7.5 out of 10 with a spice rating of “mild to medium”.

If you are partial to a dry curry then I can certainly recommend that you give this curry a try.

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