curry chicken with potatoes

You can give me Curry Chicken with Potatoes anytime and I will gladly savour it. It’s great when eaten with rice and no less delicious when bread is dipped into it. There are many types of Curry Chicken and this is more of a crude home recipe which I experimented with from time to time.

I have always wanted to be able to cook Curry Chicken just like how the Indians do but will just have to make do with a more “Chinese” flavoured recipe for now. I think I will have to pester my Indian colleague for her home recipes.

Meanwhile, this is my own recipe for Curry Chicken with Potatoes

 

Ingredients

  • 500 grammes chicken (thighs are great, chopped into medium pieces, remove skin if you want the curry to be less oily)
  • 3 potatoes (skinned, cut into chunks)
  • 2 large onions (chopped)
  • 5 tablespoons cooking oil
  • 1 litre water / fresh milk
  • ½ cup curry leaves
  • Salt and sugar to taste

 

Spices

  • 2 heaped teaspoons meat curry powder
  • 1 heaped teaspoon chilli powder
  • 1 teaspoon mustard seeds
  • 2 pieces cardamon
  • 1 piece star anise

 

Method

 

Heat oil in wok and fry potatoes till golden brown. Remove, drain and set aside.

Mix curry powder and chilli powder together in a bowl. Add water gradually whilst stirring to make a thick paste.

Heat 2 tablespoons oil in a wok / pot and fry onions on medium heat till translucent. Add mustard seeds and continue stirring for 1 minute to bring out the aroma. Add chicken pieces and stir well till chicken is cooked on the outside. Increase to high heat and add water / fresh milk and allow to boil. Just before boiling point, add potatoes, cardamom and star anise, stir well and reduce to medium heat.

Allow to simmer for 30 minutes to an hour (as you start simmering, add sufficient water / milk to cover the top most part of chicken). Add curry leaves, sugar and salt to taste 10 minutes before serving.


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Comments

  1. 1
    ~Bee Nee~
    August 24th, 2007 at 3:21 pm

    oooh looks yummy…

  2. 2
    Rasa Malaysia
    August 25th, 2007 at 2:17 am

    What brand of curry powder do you use? I agree…we Chinese can only make the Chinese-version of Curry chicken…the Indian ones…I tell you, there must be some secrets that we don’t know! Perhaps they grind their own spice paste instead of using curry powder! Hehe.

  3. 3
    Johan
    August 25th, 2007 at 4:39 pm

    When I was on holiday in Singapore early this year, I bought several packs of chicken curry powder (Claypot brand). They actually taste better than I expected. Next time, I will surely buy more.

  4. 4
    pablopabla
    August 27th, 2007 at 4:55 pm

    Bee Nee : It is indeed!

    Rasa Malaysia : I use Baba’s. Actually, my colleague also uses Baba’s but she puts additional spices. THAT, I gotta find out what they are 😉

    Johan : Actually, a lot of the ready-mixed powders are fine but you might want to experiment a bit by adding some fresh spices to give it extra “kick”.

  5. 5
    Khuntien
    October 24th, 2007 at 2:39 pm

    My grandma grinds the spices herself in a big amount so she always have the stock. It contains garlic, shallot, coriander, dried red chilly, pepper, turmeric, lemon grass, fennel (adas manis), caraway (jintan), nutmeg, cinnamon, clove, candle nuts (kemiri), and orange skin. Fyuhh.. a long list to mention. That’s why I never manage to make one myself.

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