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
Chicken Curry with Coconut Milk | MyKitchen101en
1 Preheat 450 ml of cooking oil, fry potatoes until half-cooked, drain and set aside for later use.
2 Put onion, shallot, garlic, old ginger, galangal, lemongrass and cooking oil into blender, process until smooth.
3 Pour the mixture into cooking pot, add in curry powder and mix well.
4 Heat up curry paste over medium heat, then reduce to medium-low heat and cook until fragrant (about 5-6 minutes).
5 Add in chicken pieces, turn to medium heat, cook until the outer parts are cooked.
6 Add in potatoes, mix well.
7 Add in thin coconut milk (or plain water), mix well.
8 Add in star anise, green cardamom and curry leaf (optional: to enhance the flavour of curry).
9 Mix 2 tsps of water with asam paste, add in.
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.
11 After 30 minutes, discard some chili oil using a strainer if you prefer a less oily curry.
12 Add in thick coconut milk, evaporated milk and salt, mix well.
13 Bring to the boil again, then OFF the heat.