Curry Chicken
If you are a Malaysian, you would love curry chicken! There are so many different varieties of curry chicken and they are all awesome in their own ways. I realized that I have made curry chicken multiple times but have yet to document how I cook them. The problem is, every time I cook curry chicken, I change the recipe slightly depending on what I have in the pantry and they turn out slightly different each time. Sometimes I add in cloves, star anise and cinammon; sometimes I substitute coconut milk with yogurt; sometimes I blend my own curry paste and other times I turn to ready made curry paste. Regardless the way you cook it, curry chicken (almost) always tastes yummy-licious!
Ingredients:
Marinade:
Curry paste:
Others:
Marinade the chicken with curry powder. Then proceed to the next steps. This gives the chicken some time to absorb some curry taste before cooking. |
Add 500mL of water (you can also use half chicken broth, half water) and cook until it starts boiling.
When it starts boiling, lower the heat to a simmer for 20 minutes. After 20 minutes, I added in the potatoes and curry leaves. Allow it to simmer for another 20 to 30 minutes. Lastly, add coconut milk and cook curry at high heat. Add salt and sugar to taste. |