Curry Chicken

Curry Chicken 

(Quote of the dish: a versatile dish to go with bread, rice, noodle or even wrapped in puffs)

Ingredients:

1kg chicken chunks

4 potatoes and 1 carrot

4 garlic cloves and 1 shallot (well-minced)

5 tsp curry powder (preferable brand: Babas)

300-350g curry paste (preferable brand: A1, or see below to DIY your own paste)

250g fresh coconut milk

2 cups water

Sugar, to reduce spiciness; Salt, to taste

2-3 stalks curry leaves if you are using pre-mix curry paste

D.I.Y. Curry Paste

• 300g shallots, 150g garlic, 3-4 buah keras (well-minced)
• 300g curry powder
• 1 teaspoon turmeric powder or fresh turmeric (well-minced) from market
• 5 tablespoons chili paste
• 3 tablespoons coriander powder
• 10 stalks lemongrass
• 10 stalks curry leaves
• ½ cup water

Mix ingredients in pot, pour in 1½ cup of oil and stir-fry in medium to low heat until fragrant. Remaining can be kept for the next attempt of any curry dishes.

Steps:

- Marinate chicken with 2 tsp curry powder for about 30min

- Use 2 tsp oil to heat up the wok, stir-fry garlic and shallot until fragrant

- Add marinated chicken and stir-fry until half-cooked

 Transfer to a bigger pot!

- Add 2 tsp oil in the bigger pot, add potatoes and fry for 2-3min, transfer chicken into pot

- Add 3 tsp curry powder, curry paste (1 pack of pre-mix or 300g of DIY), water, curry leaves

- Mix well

- Bring it to boil and switch to low heat, add coconut milk and simmer for 45 min.

- All ready to serve with steaming hot rice and crispy toast bread. 

Other pictures:

Cook longer to achieve thicker gravy.

                             Best combination of chicken, potatoes and curry is found in this bowl