Dry Besan Curry Chicken

Ingredients:

1/2 chicken, cut preferentially
125 g plain yogurt
6 tbsp meat curry powder

6 tbsp vegetable oil
2 cloves garlic, minced
2 slices ginger, minced
1/2 large onion or 1 shallot, minced
1 tsp chili powder
1/2 cup water
1/2 tsp sugar or to taste
1 ¼ tsp salt or to taste
1 tbsp besan/chickpeas/gram flour

Method:

In a bowl, marinade chicken with yogurt and curry powder for at least 30 minutes (ease to mix with hand).

Heat oil in a wok or non-stick deep pan over medium high heat.

Stir-fry garlic, ginger and onion until fragrant and starting to be golden brown (about 5 minutes).

Add-in marinated chicken, stir-fry for about 3 minutes to shrunk the chicken slightly.

Pour-in water and let simmer covered for 15 minutes or till chicken is tender and cooked thoroughly.

Remove the cover and stir chicken for short while.

Remove chicken from gravy, add-in flour and stir continuously to cook and smooth the gravy.

Once the gravy reach the smooth consistency, return chicken into the wok, add-in sugar and salt accordingly, stir to evenly coat and to further thicken the gravy.

Dish-up and best serve hot immediately with rice.