Chicken Curry :
Jessy's and Stef's rush-rush Chicken Curry with Yoghurt

Makes 2 servings in 30 minutes
Chicken / Asian (Malaysia) / Main Dish / Stove / No marination

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View picture at :
http://recipes.theskinnycook.com/cur...ken-Curry.html
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Rush, rush, rush : a long day at the office,
rushing to buy a chicken on the way home,
very hungry but still need to cook your dinner...
You know the feeling?
We do and below is our solution :
a rush-rush Curry Chicken dish :
Start with heating 2 pans :
* first add chicken in pan 1
* then chop ingredients and add
in pan 2.
* meanwhile put water and rice
in the microwave and set it on
17 minutes....
* at least one person (like slow Stef) takes a shower...
* And TADAA!!! half an hour later we were nicely filling our tymmys
with a delicious curry chicken meal.

Ok, 2 pans means a bigger dishes, but that's the time usefull to let
the
other person take her shower :-)

INGREDIENTS
* half a chicken cut into bitepieces
* 3 cloves of garlic finely chopped
* 1 inch (2,5 cm ) fresh ginger finely chopped
* 2 green chillies seeded and finely chopped
* 4 cardemons
* 1 tablespoon fresh chopped coriander
* salt to taste (1/2 teaspoon)
* 2 tablespoons oil
* 1 pot of 5oz (150gr) yoghurt

PREPARATION

1. In one pan : heat oil. Add chicken and brown all sides.
2. In other pan : heat oil. add chopped chillies, garlic, ginger,
cardemons and fry for 5 minutes.
3. Add fried ingredients from second pan in the 'chicken' pan : add
yoghurt and salt. Put a lid on it and simmer on low heat for 20
minutes.
4. Add coriander leaves, remove from heat and serve hot.

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wrote:
Chicken Curry :
Jessy's and Stef's rush-rush Chicken Curry with Yoghurt
[snip]
INGREDIENTS
* half a chicken cut into bitepieces

[snip the rest of good-looking recipe]

Here's a write-up from www.asiafood.org about chopping a chicken for
recipes like this: -aem

"Chopping a raw chicken Chinese style

"This requires a strong and steady arm, good aim, a sharp, heavy
chopper and, equally important, a sturdy wooden chopping board.

"It is not merely a matter of jointing the bird, as each joint is also
cut through the bone into mouth-sized pieces. First bend the wings and
legs away from the body and with a sharp knife detach where they join
the body. Do not divide wings at middle joint or thigh from drumstick.
Lay them flat on the board and chop each wing into 3 pieces, each leg
and thigh into 5, using decisive strokes. Cut on either side of the
joints, not through them. Separate breast from back. Divide breast down
the middle and chop each half into 3 pieces. It is a good idea to wipe
the cut ends of the bone with a wad of damp paper towels to remove any
splinters.

"Except for the succulent little 'oysters' of dark meat, the bony back
does not yield serving pieces but, together with the neck, it can be
used for stock. Freeze these portions until you have at least a
kilogram, then make chicken stock ...."

You want something even quicker, go here and get their curry sauce
that you just add chicken. It is too good! Go he

http://curryking.com/

Dudley Dooley