37. Simple Chicken Curry with Dhal

• September
• 21

9:36 pm Bird of a kind, Curry Dish, Home Cooking, One pot dinner, Quick n' Easy

I love curry due to its simplicity. It is also versatile. You could eat curry with a lot of things, plain white rice, bread, pasta and noodles, even!

Usually, I would add either snake beans or haricot verts (cut to about 2 inch pieces), but today, since it was kinda impromptu kinda thing, I just used whatever at hand.
I use a lot of mung beans because I usually eat this curry for two days! Or it could be frozen for future use. And, it could easily be halved if the amount is too much. Usually, I made this in big batch because I like curry, but I don’t cook much curry at home because the husband don’t really like curry.

About 500g chicken pieces, cut small 2 carrots, cubed 2 potatoes, cubed 1 eggplant, cubed 4 small tomatoes, quartered 1 cup orange/red split lentils 1/2 cup split mung bean (moongdal)–soaked in hot water for 30 minutes 400ml coconut milk

A 3 small onion, or shallots, sliced thin 5 garlic, sliced thin 1 cinnamon stick 3 star anise 5 cloves 4 cardamom pods B (Mix together with 1/2 cup water) 6 TB curry powder 2 TB chili paste 1 tsp chili powder

C

• 1 lemongrass, bruised
• 5 slices asam keping, cleaned

• 3 TB oil
• Salt to taste

Method

1. Heat the oil, then saute A til fragrant. Then add B. Let it simmer on medium, stirring once in awhile until the oil separates. Then add C and some salt. Mix well.
2. To that, add split mung beans and split red mung beans. Turn heat on medium, then add about 1L hot water to it. Add some more salt, then add cubed potatoes and carrot. Let it simmer to cook.
3. About 10 minutes later, add the bite sized chicken pieces (if using bigger cut chicken, then it should be added with the mung beans, not after potatoes and carrots).
4. Let it simmer to cook, and to thicken the sauce. It should take just about 20 more minutes. Don’t forget to add coconut milk at this point, right after adding chicken.

Usually, I would add either snake beans or haricot verts (cut to about 2 inch pieces), but today, since it was kinda impromptu kinda thing, I just used whatever at hand.
I use a lot of mung beans because I usually eat this curry for two days! Or it could be frozen for future use. And, it could easily be halved if the amount is too much. Usually, I made this in big batch because I like curry, but I don’t cook much curry at home because the husband don’t really like curry.