The last time I cook Curry Chicken was .... 3 months ago! And I am so used to adding stuff by estimation when I wanted to put it down in writing, I realised I'm like my MIL ... a bit of this and a bit of that. I found myself asking, eh ... how much exactly is
a bit? :P
I remembered to note down the quantity this time. So if you waiting for me to post this recipe, here goes ....
Ingredients:
- 1 Chicken, chopped into parts
- 400g Potatoes, skinned and cut into smaller pieces
- 30g Curry Powder for meat (cos there is curry powder for fish too)
- 750ml Chicken Broth or Water
- 500ml Coconut Milk
- 200ml Coconut Cream
- 2 tablespoon Oil
- Salt and Sugar to taste
Spices to be grind into paste:
- 10 Shallots, skinned
- 3 clove Garlic, skinned
- 10g Turmeric
- 20g Galangal
- 6 Red Chilli (more if you can handle it)
- 1/2 stalk Lemon Grass
How to do it:
- Add 2 tablespoon of broth or water to the curry powder and mix well.
- Set aside.
- Heat wok with oil.
- Add in the Spice paste and fry till fragrant.
- Add the curry powder paste to the spice paste and mix well.
- Add in the Chicken and stir fry for 2 to 3 minutes.
- Add in the potatoes and the rest of the broth or water and coconut milk.
- Bring to a boil.
- Reduce to a simmer and continue cooking for 30 - 60 mins or till both chicken and potatoes are tender ( I simmer for almost 2 hours).
- Stir in the coconut cream.
- Add sugar and salt to taste.
- Bring to a boil.
- Serve with toasted French loaf or rice.
{ Chicken Curry Hor Fun}
Blanch your hor fun, noodles or bee hoon then pour over the curry and Viola!
:.