Chicken Curry With Potatoes
Recipe: Chicken Curry with Potatoes
Serves: 6 to 8 person
60g dry curry powder
1kg chicken cut into pieces
4 medium potatoes, peeled and cut into wedges
3 cups coconut milk or fresh milk, add another 1 cup for more curry, or reduce for thicker curry.
6oz cooking oil
salt to taste
3 fresh chillies, cut into slices
5 cloves garlic
2-3 stalk lemongrass (white parts only), cut into slices.
1 cinnamon, 6cm long
1 star anise
3 cardamoms, crushed
- Grind ingredient B into paste. Mix with curry powder to turn mixture into curry paste.
- Heat up oil in pot. Fry ingredient C
- Add in curry paste, saute until fragrant.
- Add chicken, mix well and cook until meat is firm.
- Add coconut milk & potatoes, simmer until chicken is tender and potatoes is soft.
- Sprinkle some salt to taste
- Serve warm.
Note: You can replace the fresh chillies with dried chillies, but the color will look duller. I used Alagappa’s Meat Curry Powder.
Wash and clean all the ingredients. Dab dry chicken and potatoes. Cut chicken into pieces, potatoes into wedges.
Cut fresh chillies and white parts of lemongrass into slices.
Peel shallots and garlics.
Wash and let dry the spices too and crush the cardamoms.
Measure Curry powder, coconut milk and cooking oil.
Put chillies, shallots, garlic and lemongrass into blender to grind until fine.
Pour into a small bowl.
Add curry powder, stir and mix well to turn the mixture into curry paste.
Pour oil into pot and heat up with medium flame.
Add ingredient C, i.e: cinnamon, star anise, cloves and crushed cardamoms to fry.
Add in curry paste, saute until fragrant. If pot is too hot, reduce flame to small.
The curry paste will turn to brown and you will notice oil begins to produce from the sauteed curry paste.
Add chicken, mix well and cook until meat is firm. Increase flame to medium if you find that it takes too long to cook.
Pour in coconut milk slowly while stirring. Add or reduce the amount of coconut milk to your liking. If you want more curry gravy, add more, or if you prefer drier curry, reduce it.
If you can’t find coconut milk, replace it with fresh milk.
Finally, add in potatoes, simmer until chicken is tender and potatoes is soft.
Sprinkle some salt to taste.
Serve curry while it’s warm with rice or bread. Add some soy source into the rice will enhance the taste of the curry even further.