CURRY CHICKEN WITH CURRY POWDER

 

Being a Malaysian, we cook curry chicken very often. One of the best meals we had while growing up as a kid. In those days if we are lucky enough, we will have Curry Chicken to eat for the festive season. Only one dish is enough to satisfy our hunger for the day. Our siblings will fight to get more whenever there is meat on the table. Curry Chicken is one of our favorite dishes. 

Since young, my mother has taught me to cook Curry Chicken. Back then, she bought curry paste from an Indian seller. The ready-pounded paste was wrapped in a leaf. I don't know what that leaf is called, but I remember the leaf is quite dry. Back then, we like to add coconut milk or santan to our curry. Now, I don't always use coconut milk for my Curry. Sometimes I just skip the coconut milk or santan when I cook Curry Chicken. Without the coconut milk, the curry will still be nice. Msg has now been replaced with sugar for health concerns because msg is bad for the health. Sometimes I do not put sugar. and that's okay!

I like my Curry to be not too thick and not too runny. Not the soupy type.

INGREDIENTS:

500 Grams Chicken, Cut Into Pieces

4 Potatoes

(A)

2 Pip Garlic

3 Small Shallots

1 Big Onion

1 Inch Ginger

2 lemon Grass

CURRY PASTE:

6-8 Tbsps Curry Powder(any brand)

2 Tbsps Chilly Powder(optional)

Water(your best estimation to mix into paste)

800 MLWater

5 Tsps Cooking Oil

1 Stick cinnamon

2 Star Anise

2 Stalks Curry Leaves

2 Tbsps Salt

1 Tbsp Sugar(optional)

200 ML Of Thick Coconut Cream Or 100 ML Of Evaporated Milk

METHOD:

1. Peeled the skin of the potatoes and cut them into four. Heat oil in the wok and deep-fry the potatoes until browned. Set aside for later use.

2.  Peeled the skin of A and cut short the lemon grass for easy blending. Use a blender to blend.

3.  Prepare ready the curry paste. Mix with water into a paste.

4.  Discard the oil from the wok from previously deep-fried potatoes and leave about 5 tablespoons in the wok. Fry the big onion, cinnamon and star anise until fragrant. Add lemon grass and blended ingredients in. Stir until fragrant. Then add the mixed curry paste in. Add some water followed by the curry leaves. Stir until oil comes out.

5.  Add in the chicken. Stir for a while. Add enough water to cover the chicken.

6.  Add salt to taste and sugar if want sweetness. Cover and simmer until chicken is half cooked, then add in the potatoes.

7.  Cover again until potatoes are soft and chicken is cooked through.

8.  Lastly, add in the thick coconut cream or evaporated milk.

9. Dish it up and serve with rice.