Review of the Dry Chicken Curry Recipe
January 18th, 2010
Hi, Ray here again.
Another weekend is here and time to make another curry from the many yummy Curry Focus recipes.
I spotted that there were 3 chicken breasts in the bottom of the freezer that should be used and I looked thru the chicken recipes until I found one that I hadn’t previously tried. The Dry Chicken Curry looked to be a good curry to make and so I printed the recipe and removed the chicken breasts from the freezer so that they would defrost in plenty of time for this evening’s meal.
The curry only takes half an hour to cook and there are only a few ingredients that need any kind of preparation. I started to get the ingredients ready about half an hour from the planned dining time.
I quickly prepared the onions, garlic and ginger and cut up the chicken.
Then I cooked the curry and the recipe was as simple to follow as it looked.
The one thing to be wary of with a dry curry is that they need a lot of stirring to stop them from sticking to the frying pan. And this curry was no exception as it became very dry when I added the spices.
He diners arrived just as I started to microwave the basmati rice and they sat in the lounge chatting and drinking some beer whilst I toiled on in the kitchen (it wasn’t hard work but I wasn’t going to let them know how easy it was).
I threw a big handful of cilantro for the last bit of cooking and then served the curry on the basmati.
And what was the verdict? Generally, the curry was very popular. The chicken was well cooked and there was that great cilantro taste to blended in with the curry The Dry Chicken Curry got an average rating of 7.5 out of 10 with a spice/heat score of “mild to medium”.
This was a well-received curry that was easy to make. It you enjoy eating a dry curry then this is a recipe that you must try.