Curry Chicken

咖哩鸡

Old school creamy curry chicken with minimal ingredients yet flavourful and tasty. Best of all, it is not spicy, which my family enjoys. I love to eat curry chicken with white bread and wiping the curry gravy with the bread. 

Ingredients

4 whole chicken leg (about 1kg), chopped into 3 parts

3 medium sized potatoes (cut into chunks)

1.5 teaspoon salt

2 large shallots (finely chopped)

2 large garlic cloves (finely chopped)

3 lemon grass, 4 inch from base, lightly smashed (optional)

1 sprig of curry leaves (optional)

40g curry paste (I've tried A1 and Ikan brands, both are good) or 

3 tbsp meat curry powder, mixed with 3- 4 tbsp water into a paste

300ml water

100g coconut milk

Method

1. Marinate chicken with salt for 30 minutes.

2. Heat wok with oil and fry garlic and shallots until fragrant.

3. Add curry paste and stir fry a little, until the oil releases from the curry paste. Toss in lemongrass and curry leaves at this step if using.

4. Add chicken and stir fry until the chicken skin is just cooked.

5. Add 2 tablespoons of coconut cream (upper layer of coconut milk) and cook until the milky colour disappears (i.e. milk has turned to oil).

6. Add water to chicken and bring it a boil. 

7. Add potatoes, mix with the chicken, lower heat to medium-low and cover the wok to simmer.  Stir ocassionally to prevent bottom burning.

8. Simmer until potatoes are tender and the curry gravy has reduced, around 20minutes. Once ready, you can smell the curry chicken aroma in your kitchen!

9. Add salt and the remaining coconut milk. Stir in the coconut milk gently. Off the heat.

10. Dish up and serve with rice or bread (my favourite!).