15-Minute Dry Chicken Curry

15 minutes is all it takes to make dry chicken curry. … . . …. . . .
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5 minutes to chop some chicken, garlic, shallots and ginger;
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5 minutes to stir-fry; … .. . .. ………. …….. ……….. ………… …………. .
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5 minutes to simmer, and it’s done.…….. …………………………………………..
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DRY CHICKEN CURRY
(Recipe for 4 persons)

1 tbsp vegetable oil
10 g finely minced ginger (1 tbsp packed)
4 finely minced shallots (2 tbsp packed)
5 cloves finely minced garlic (3 tbsp packed)
60 g curry powder (4 tbsp), mixed with 4 tbsp water to form a paste (I use Nonya brand)
2 large chicken legs (600 g bone-in), chopped chunky, bite size
2½ tbsp light soya sauce

In a wok, non-stick if possible, stir-fry ginger and shallots in hot oil over medium heat till lightly golden. Add garlic and stir-fry till lightly golden as well. Add curry powder and stir-fry till fragrant, drizzling with a bit of water when it’s too dry, 1 tsp at a time, just enough to prevent everything from clumping up completely. Or, if you prefer, you can add a bit more oil. Spread/smear the paste whilst stirring. If it starts to smoke, lower the heat. Keep stirring and don’t stop till you can smell an intense aroma.

When curry powder is aromatic, crank up the heat to high. Wait a few seconds for the wok to heat up. Add chicken. Stir till evenly coated, adding water if it gets too dry, 1 tbsp at a time. Drizzle with light soya sauce. Stir till absorbed. Add enough water to cover half of chicken. Scrape to deglaze. Bring to a boil. Cover and simmer gently for 5 minutes, stirring once half way through. Uncover and increase heat to high. Stir and reduce sauce till chicken is thickly coated. Taste. Adjust seasoning if necessary. Serve hot with rice or bread.

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