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
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.
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
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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
Instructions
- 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.
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