Today I am going to share the recipe of this home cook yummy chicken curry with potatoes my mum fed my siblings and me for many many years. You can either eat it with rice or dip with bread then later savor the meat and potatoes.
Cooking for the family is not an easy task, which I only realized it after leaving home to pursue further education, then again, when I have my own family.
My mum used to cook at least 2 meals with 2 – 3 dishes a day during the weekdays. A good collection of recipes is important in order to keep the everyday diners happily and welly fed. I can feel the stress of being a full-time cook for the family and I haven’t had the gut to take up the job yet.
Before I am ready for the job, I need to build up my recipe collection, practice till they are perfected. Luckily, I have a supportive husband and kids, they always said that I have the talent in cooking because they like what I cook even if it is for the first try. Maybe it is because I learned the tips and secrets from my mum during the up-bringing as I have to help in the kitchen.
I hope you like this chicken curry with potatoes which is mildly spice (depends on the spicy level of the fresh chilies) and creamy in taste and texture.
Chicken Curry With Potatoes Recipe
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
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 chilies and white parts of lemongrass into slices.
Peel shallots and garlic.
Wash and let dry the spices too and crush the cardamoms.
Measure Curry powder, coconut milk, and cooking oil.
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.