Chicken curry is a popular and common dish in most part of Asia. This recipe is a typical Southeast Asia chicken curry consists of chicken, potato and coconut milk as main ingredients.
It is made with curry powder which is a pre-mixed spice blends. This savory dish is often served with rice, noodle or bread.

CHINESE VERSION: 南洋咖喱鸡

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Chicken Curry with Coconut Milk | MyKitchen101en

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Directions:

1 Preheat 450 ml of cooking oil, fry potatoes until half-cooked, drain and set aside for later use.

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2 Put onion, shallot, garlic, old ginger, galangal, lemongrass and cooking oil into blender, process until smooth.

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3 Pour the mixture into cooking pot, add in curry powder and mix well.

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4 Heat up curry paste over medium heat, then reduce to medium-low heat and cook until fragrant (about 5-6 minutes).

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5 Add in chicken pieces, turn to medium heat, cook until the outer parts are cooked.

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6 Add in potatoes, mix well.

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7 Add in thin coconut milk (or plain water), mix well.

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8 Add in star anise, green cardamom and curry leaf (optional: to enhance the flavour of curry).

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9 Mix 2 tsps of water with asam paste, add in.

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10 Bring to the boil, reduce to low heat, cover and cook for 25-30 minutes, until all ingredients are tender, stir 1-2 times in between cooking.

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11 After 30 minutes, discard some chili oil using a strainer if you prefer a less oily curry.

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12 Add in thick coconut milk, evaporated milk and salt, mix well.

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13 Bring to the boil again, then OFF the heat.

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