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Thai chicken curry recipe

This is very easy and less oil recipe. Specially I enjoyed it during winter.

  • Prep time:
  • 30mins
  • cook time:
  • 1hrs 15mins
  • serves:
  • 4

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Non-vegetarian

Level : Easy

Cuisine : Thai

Course : Mains

Allergy Information

  • - No such allergy information.
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Recipe Notes

Make sure the paste does not stick to the pan.

Tags

  • #winterrecipe
  • #contest177
Ingredients

Ingredients For Thai chicken curry recipe

Methods
  • 1. Marinate the chicken with half teaspoon salt, black pepper and vinegar. Keep it aside for next 15minutes
  • 2. Boil the palak leaves for 2min and drain the water. Keep the boiled palak aside.
  • 3. Make a paste with palak, coriender leaves, basil leaves, green chilli. Keep it aside.
  • 4. In a pan, add butter. Once it is hot, fry the chicken pieces until golden brown.
  • 5. Once the chicken pieces are fried nicely, keep it aside. On the same pan add chopped garlic, fry for 20sec. Add chopped onion, fry until the onion turns transparent. Add ginger paste and saute for next 1min. Now add the vegetables and salt, saute for next 5mins.
  • 6. Now add the green paste and cook for another 5 mins. Add water when needed. Just check the raw smell goes off.
  • 7. Once the raw smell is not there add boiling water and fried chicken piece. Boil it to cook everything fully.
  • 8. Once everything is cooked nicely, add 3tablespoon of fresh cream. Boil for next 1min and it is done.
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