Hi, Ray here again.
It’s chicken curry time again. There always seem to be more chicken curry recipes around than any other type and the great range of curry recipes on the Curry Focus website is no exception to this. I did my weekly scan of curry recipes on Saturday morning and decided to try out the Dry Chicken Curry recipe that was published on the website only last month. Only 6 cooking instructions and one of these is to serve the curry so it looked like an easy curry to make.
I picked up the chicken thighs whilst out shopping. There seemed to be a shortage of good chicken thighs around for some reason but I got some nice ones at the 3rd attempt. Maybe the shortage was only where I lived because people sensed that I was going to be using chicken thigh meat this weekend and wanted to have their supply ready so they could follow my cooking lead. Dream on, Ray.
Anyways, the ingredient preparation time was pretty minimal with just the onion, ginger, garlic and tomatoes to get ready along with the chicken itself.
And this recipe was indeed an easy chicken curry recipe to follow.
I started cooking just after the dinner tasting panel arrived (I’m getting fed up calling them guests or diners so decided to give them a new title).
The curry was ready in a little over 35 minutes – pretty fast – and I served up the Dry Chicken Curry on basmati rice (as usual).
The curry was certainly dry, but not overly dry. I was a bit sceptical when I started to cook the curry about no extra liquid being needed and had some hot water ready to add in case the curry was too dry. But all was well – the tomatoes had a bit of liquid and, of course, the chicken released water as well. I did have to stir the curry a lot when it was cooking to make sure that it didn’t stick to the frying pan.
The chicken was well cooked and tasted great (I find that thigh meat is always tastier than breast meat), receiving comments such as “tasty”, “great” and “yummy”. I personally felt that the curry lacked something (I don’t know what – maybe I should have had a side dish to go with the curry) but had to agree that it was yummy. The spice/heat level was “Medium” and the curry received a taste score of 7.5 out of 10.
This is a great curry to make if you’re not really a great cook because it is so easy to make. Why not give it a try for yourself?