Dry Indian Curry (microwave)
By Amy Beh

Dry Indian Curry
Ingredients:
600g chicken, chopped into bite-sized pieces
1 onion, sliced
2 cardamom seeds, split
3 tbsp oil
5cm piece cinnamon stick
3 cloves
1 sprig curry leaves

Grind, then combine with a little water to make a paste
2˝ tbsp meat curry powder
2 tbsp chilli boh
˝ tsp ground ginger
3 cloves garlic
1 stalk lemon grass, thinly sliced
2 candlenuts

Juice of 1 lime
˝ cup water
Salt to taste

Method:
Put oil onion, cardamom seeds, cinnamon stick, cloves and curry leaves in a microwave-safe casserole. Fry
uncovered on Power High for 1˝ to 2 minutes until fragrant.

Remove casserole from the microwave, stir in the ground ingredients and cook on Power High for 1˝ to 2 minutes,
uncovered.

Add in chicken and fry uncovered on Power High for another 3 minutes.

Remove casserole from the microwave and add water. Cook covered on Powder Medium for 15 minutes or until
chicken turns tender.

Squeeze lime juice over the dish and add salt to taste. Cover and cook again on Power High for 1 to 2 minutes.
Serve curry with rice or bread.

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