Chicken curry is a popular and common dish in most parts of Asia. This recipe is a typical Southeast Asia chicken curry which consists of chicken, potato, and coconut milk as the 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
Yield: 10 servings
Ingredients:
For curry paste:
- 40 g onion
- 40 g shallots
- 15 g garlic
- 15 g old ginger
- 15 g galangal (lengkuas)
- 1 stalk lemongrass
- 120 ml cooking oil
- 30 g meat curry powder
- 1 tsp tamarind/asam paste (deseeded)
- 2 tsps plain water
Other spices (optional):
- 1 sprig curry leaf
- 2 pcs star anise (bunga lawang)
- 3 pcs green cardamom (buah pelaga)
For chicken curry:
- 850 g chicken (cut into pieces)
- 450 g potatoes (cut into chunks)
- 230 ml thin coconut milk (or water)
- 130 ml thick coconut milk
- 70 ml evaporated milk
- 1 1/4 tsps salt
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Instructions:
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.
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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.
Chicken Curry With Coconut Milk
Chicken curry is a popular and common dish in most parts of Asia. This recipe is a typical Southeast Asia chicken curry which consists of chicken, potato, and coconut milk as the main ingredients.
For curry paste:
- 40 g onion
- 40 g shallots
- 15 g garlic
- 15 g old ginger
- 15 g galangal (lengkuas)
- 1 stalk lemongrass
- 120 ml cooking oil
- 30 g meat curry powder
- 1 tsp tamarind/asam paste (deseeded)
- 2 tsps plain water
Other spices (optional):
- 1 sprig curry leaf
- 2 pcs star anise (bunga lawang)
- 3 pcs green cardamom (buah pelaga)
For chicken curry:
- 850 g chicken (cut into pieces)
- 450 g potatoes (cut into chunks)
- 230 ml thin coconut milk (or water)
- 130 ml thick coconut milk
- 70 ml evaporated milk
- 1¼ tsps salt
Preheat 450 ml of cooking oil, fry potatoes until half-cooked, drain and set aside for later use.
Put onion, shallot, garlic, old ginger, galangal, lemongrass and cooking oil into blender, process until smooth.
Pour the mixture into cooking pot, add in curry powder and mix well.
Heat up curry paste over medium heat, then reduce to medium-low heat and cook until fragrant (about 5-6 minutes).
Add in chicken pieces, turn to medium heat, cook until the outer parts are cooked.
Add in potatoes, mix well.
Add in thin coconut milk (or plain water), mix well.
Add in star anise, green cardamom and curry leaf (optional: to enhance the flavour of curry).
Mix 2 tsps of water with asam paste, add in.
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.
After 30 minutes, discard some chili oil using a strainer if you prefer a less oily curry.
Add in thick coconut milk, evaporated milk and salt, mix well.
Bring to the boil again, then OFF the heat.
This recipe yields 10 servings of chicken curry.
The nutritional value for reference is for 1 serving of chicken curry.
