Today I will cooking Galangal Curry Chicken, so from the name you guys would have guessed the main ingredient is galangal (Lengkuas in Malay, and Chitthirathai in Tamil). By the way I am using a different platform today ie, my blog. So hence forth I will posting all my recipes via my blog underthetree63.
So without further ado, lets follow the picture trail.
Cut chicken to your liking, but preferably varuval pieces, and then marinate with tumeric and chilly powder.
To prepare the paste, you will need galangal, onions (preferably small Indian onions), fresh tumeric (btw the above was from our garden), garlic, dried chilly (dip it in hot water for awhile) and lemon grass (use the head only). Add a little water and blend all these items to a nice paste.
As usual I prefer to use coconut oil. But you could use any oil available, but not gasoline or engine oil. Allow the oil to heat. Then add cinnamon stick and star anise.
Next, curry leaves are added. Allow the curry leaves to crackle and immerse in the oil for a short while. Make sure you get the aroma of the curry leaves before moving on to the next item.
Then add the marinated chicken and stir well. Allow the oil, and the tempering item to blend well with the chicken.
Actually there were a few straggly tomatoes and carrots in the fridge, which wasn't enough for any specific dish, so I chopped it and threw them into the curry. Btw, contrary to popular belief, vegetables like carrot, beetroot, pumpkin and moringa can be used in cooking Indian meat curries. Stir well, and allow it to blend.
Finally add the blended paste and stir well, pour a little hot water, close the lid and let the curry boil. Open the lid from time to time and stir, to allow the curry to blend well.
Allow the curry to thicken, check if the chicken is cooked. Viola your Galangal Chicken Curry is ready to be served. Sprinkle chopped corriander leaves before serving.
Tried it out and let me know.
Coming up .........Himachal & Ladakh Adventure series.... next stop ....... KEYLONG.
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