Tuesday, 8 March 2016

Tasty Curry Chicken 咖喱鸡


This curry photo updated in February 2017

My mom and I are on a cooking spree for red hot dishes! Mom is in the mood of teaching me many of her home-cooked signature dishes recently. I am most delighted to be her diligent student. After last week's Assam Fish Head Curry 亚叁鱼头锅, we simply could not resist the other all time favourite of the family - Curry Chicken 咖喱鸡.

Of the 2 dishes, Curry Chicken 咖喱鸡 is actually the easier one to prepare. It requires fewer ingredients and simpler steps to follow. I did not make my own curry mix/paste. Instead, we bought pre-made curry mix from wet market stall at S$1. I'll create another post on making our own curry mix/paste in future. 

Our family's version of Curry Chicken 咖喱鸡 is slightly different. That's because we always include cabbage so that we do not have to cook other dishes. We have meat and vegetables all in one pot! I simply love the curry vegetables and potatoes! 



Ingredients (enough for 4 pax with steamed rice) :
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  • 1/2 large sized chicken (cleaned and chopped to big chunks)
  • 1 packet of pre-made curry mix/paste for chicken (available from wet market spice stalls or supermarket)
  • 250 gm fresh coconut milk (available from market stalls or supermarket) 
  • 3 potatoes (cut to quarters)
  • cabbage (washed and drained)(optional) 
  • 1/2 pc anchovies/ikan bilis stock cube
  • 1 tsp sugar (adjust in accordance to own taste preference)
  • 1/4 tsp salt
  • cooking oil
  • 240 ml water (add or reduce water depending on size of chicken and pot)

(tsp = teaspoon; tbsp = tablespoon)    



Tip : Pan fry potatoes first so that they would not end up too 'powdery' and 'starchy'.


Method :

Separate 250 gm of fresh coconut milk into 2 bowls : Big bowl with 160 gm. Small bowl with 90 gm. 
Add 240 ml water to big bowl of fresh coconut milk (160 gm). Stir well. Put both bowls aside.
Heat 3 to 4 tbsp cooking oil at medium heat.
Pan fry potatoes till they turn light golden brown.
Remove potatoes and set aside.
Evenly blend pre-made curry mix/paste (available at about a dollar from wet market spice stalls) with chopsticks and fold in to wok.
Add pressed lemon grass, 1 tsp sugar and 1/4 tsp salt and stir well.
Fold in chicken pieces when curry mix/paste starts to heat up and emit spicy aroma.
Stir to ensure all chicken pieces are evenly coated with curry mix/paste.
Add cabbage and stir. All chicken pieces and cabbage leaves must be nicely coated with curry mix/paste.
Fold in big bowl of fresh coconut milk (i.e. 160 gm coconut milk + 240 ml water).
Add 1/2 pc of anchovies/ikan bills stock cube when curry starts to boil.
Carefully fold in potatoes again.
Slowly fold in small bowl of fresh coconut milk (90ml coconut milk without water) and turn to low heat.
When curry starts to boil again, turn off heat and cover with lid. Lid must be covered for minimum 15 minutes before served.
Serve with hot steamed rice. You do not need anything else!
Nothing beats homemade curry rice.....
This curry photo updated in February 2017.
This curry photo updated in February 2017

Tasty Curry Chicken 咖喱鸡 - another joint effort between mom and me. My dad and husband are the lucky guys no doubt!






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