Easy Yummy Chicken Curry

Good afternoon, dear friends :D

This chicken curry is a unique Chinese style of curry that was taught to me by my late mother-in law. My sons love the potatoes in it and we would eat this with rice and then dunk a few pieces of white bread into the gravy as well! Delicious! Talking about this recipe makes me want to cook this right now! :roll: It is quite simple to cook and I hope you can follow the recipe.

Easy Chicken Curry

Ingredients:

1/2 chicken (can use chicken breasts or thighs), chopped into pieces, and marinated in 2 tbsps of curry powder, some salt

3 large potatoes, peeled and each cut into 6 pieces


1 large onion, peeled and quartered
3-5 sprigs of curry leaves (the more the better)
5 tbsp of meat curry powder (or buy RM2 of wet curry spices from market)

2 cups coconut milk (fresh or canned or packeted ones)

To be blended with a little water : -
10 shallots or small onions
5 cloves garlic
5 fresh red chillis or soaked dried chillis
1 inch ginger
1 inch fresh turmeric or 1 tbsp turmeric powder
2 – 3 stalks of lemon grass/serai – use only the bottom 1 inch

Method :-
1) Mix the curry powder into the blended ingredients.

2) Heat up some oil and fry the potato chunks until they are half cooked, stirring often and remove. Set aside.

3) In 4 – 5 tbsp of oil heated up in a wok or pan, put in the ground ingredients and curry leaves, and sitrfry for about 5 minutes until it is fragrant.

4) Add in the chicken pieces and stirfry for about 5 minutes, to seal in the juices.

5) Add in the potatoes and coconut milk and bring to a boil.

6) Lower heat to medium and simmer for about 25 – 35 minutes until the chicken is tender, stirring occasionally.

7) Season to taste, and serve with white rice, nasi lemak or bread. :D

My sister-in-law likes to throw in a 2 to 3 star anise, cardamons and a small stick of cinnamon as well for added aroma. Fry these with the blended ingredients. But personally, I prefer not to add these spices – too strong for my children’s tastes. But you can try and see for yourself! :wink:

Hearty Appetites to all,

choesf :D

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10 Responses so far »

  1. 1

    yen1908 said,

    Hi choesf

    Luckily I just had my dinner of scallopped potatoes otherwise my stomach will rumble just looking at this recipe. Hmm…..it’s a long time I have not cooked this curry chicken dish. Usually I would add in carrots and tomatoes too.

    Oh, that’s new, only use bottom of lemon grass. Oops, I use the leaves too!

    Good idea, will try out with the tumeric powder :D
    Thanks for your recipe :smile:

  2. 2

    happyhomemaker88 said,

    Hello there, yen :D

    My makicik neighbour’s Malay Beef curry has got carrots and tomatoes, too. You can add any other vegie that you like just to make it your own style. :wink:

    Glad my recipe pics are making you hungry! That was my intention! :lol:

    Bon Appetit,

    choesf :D

  3. 3

    yen1908 said,

    Good afternoon to you, choesf

    I was hungry looking for food at a hawker centre when the smell of curry chicken stopped my search! :smile:
    Hmm…..the smell reminded me of your curry chicken which I have yet to try it out.
    Wow, the curry is very red (the man assured me that it is not chilli hot though the colour is red) with slices of fish cakes and tau pok (dried square bean curd) with steamed chicken poured over white big round noodle. It’s yummy and delicious! and reminded me of laska!

    You know what, I will try out your chicken curry with white noodle instead of rice.

    Thank you for sharing with us your recipe! :wink: (wink not sure whether it works)

  4. 4

    happyhomemaker88 said,

    Good evening, my dearest yen! :D

    You know what? I have cooked wantan noodles, put a little bit of fried shallot or fried garlic oil and a bit of soy sauce, and then pour this curry chicken over the noodles….very yummy. Boil some green vegie to put on the side like sawi, baby bok choy. :winK:

    I have a different variation of curry chicken if you want to make it into a soup to go with rice noodles (beehoon) or mee.

    For curry laksa, you need to add :-

    * 2 litres of water to make the soup, best is chicken stock
    * about 1/2 cup at least of dried prawns, which you pound and then fry together with the blended spices
    * 1 inch block of shrimp paste (belacan)
    * more chili paste – at least 3 tbsps, or 6 dried chilies, soaked and blended

    Try this and see if you like the taste hor. Remember to add taugeh (bean sprouts) and long beans and brinjal to your laksa, too!

    Aiyoh, all this talk about laksa makes me want to make laksa already! :roll:

    Also, you know I am always happy to share my recipes with you! :lol:

    Hugs,

    choesf :D

  5. 5

    kimi Wei said,

    This recipe sounds divine!

  6. 6

    happyhomemaker88 said,

    Hello there and welcome, Kimi :D

    This curry tastes very good with eaten with bread, too …. especially on a cold, rainy or cold, wintry day! Warms up the soul through our stomach! :lol:

    Have a wonderful day today!

    Much peace and joy to you,

    choesf :D

  7. 7

    sri said,

    Hi,
    your chicken curry looks really easy and yummy. Chicken curry looks simply superb.

  8. 8

    happyhomemaker88 said,

    Hi there and welcome, dear Sri :D

    Thank you for your lovely comments. I love your site and have added it to my blogroll.

    I can cook many types of cuisine but just can’t pick up Indian food cooking. Now, I have your site to learn from. :wink:

    Have a wonderful week!

    With peace and joy,

    choesf :D

  9. 9

    vishnu said,

    Hi sir ur chicken is simply superb n i had did this first time n i added some hyderabadi spices its for spice to taste but it was awasome

    • 10

      happyhomemaker88 said,

      Hi there and welcome, dear vishnu :D

      Thank you for your kind comments. Yes, this is a milder curry compared to Hyderabadi spiced curries. :lol:

      Do have a wonderful week!

      With best wishes,

      choesf :D


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