Chicken Curry with Shrimp Paste
Chicken Curry with Shrimp Paste is a culinary masterpiece that brings together the best of both land and sea. The succulent chicken pieces are simmered in a fragrant curry sauce that is elevated by the addition of shrimp paste, creating a truly unforgettable symphony of flavors.
The shrimp paste adds a distinct umami taste and depth to the curry, infusing it with a rich and savory essence. The combination of tender chicken and the boldness of the shrimp paste creates a perfect balance that tantalizes the taste buds.
Each bite of this dish is a delightful explosion of flavors. The aromatic spices, such as turmeric, cumin, and coriander, blend harmoniously with the shrimp paste, resulting in a robust and flavorful curry that is sure to satisfy even the most discerning palate.
Furthermore, the addition of the shrimp paste adds a unique texture to the dish, lending a subtle crunch and a hint of brininess. This creates a delightful contrast to the tender chicken, adding another layer of complexity to the overall experience.
Chicken Curry with Shrimp Paste is not only special and delicious but also showcases the creativity and ingenuity of the culinary world. It is a testament to the endless possibilities of combining diverse ingredients to create a truly remarkable dish.
Contributors Bio
Hello, I am Tania Ziauddin born and currently residing in Bangladesh. Since my childhood, both my grandmother and mother have made me love cooking with their amazing dishes. My passion towards cooking and baking have led me to complete advance baking and patisserie course at ICI International culinary institute and BTEB Approved NTVQF Baking advance course level-2.
Hope you all like my recipe!
Ingredients
- 700 grams chicken cut into pieces
- 1 ½ tsp ginger paste
- 1/3 cup onion chopped
- 8-10 green chilies
- 2 tbsp garlic paste
- 7-8 tsp green chilli paste
- 7-8 dry red chilies
- 2 tbsp chopped ginger
- 1 tsp turmeric powder
- 1 tsp Kashmiri chilli powder
- 100-200 grams shrimp paste
- sour yogurt
- salt to taste
- 1 cup hot water
- 1-2 cardamom pods
- 5 cinnamon sticks
- 1 dry red chilli for garnish
- Mint leaves for garnish
Instructions
- Wash and drain the chicken pieces and pat them dry with a tissue paper.
- Heat oil in a pan and fry chopped onion and sliced green chilies until tender.
- Add ginger-garlic paste, red chilli powder, beaten sour yoghurt, salt, and cook for 2 to 3 minutes until the oil is released.
- Add the chicken pieces and cook with the lid on.
- Turn off the heat and the dish is ready to serve.
