This is the simple chicken curry with potatoes that I cooked to go with my homemade chapati. This is just a normal malaysian chicken cooked in the home of the chinese communities here. There are many types of curries - Indian , Malay and Thai. My mom used to cook this and since then I have been copying her style. A simple and easy to prepare curry that my Piggies love much. And as promised, I am sharing this curry with you. I am sure many of you will have a better version than mine :) but to a newbie, this would be a good curry to start with.
My mom would use the fresh curry paste from the curry paste vendor from the wet market, but for me I tweak it a bit and use half of wet curry paste and curry powder. The color of the curry is more vibriant and fresh looking when you use fresh curry paste and of course the taste is much better too. This curry goes well with chapati and yellow glutinous rice. My mom will add in cinnamon stick , anise and cloves. But WB and my Piggies doesn't like the overpowering aroma of the cloves and anise, so I refrained from adding them into my curries. But you can add in these three ingredients for extra oomph :)
Chicken Curry With Red Skin Potatoes
2 chciken breast- cut into bite size pieces - remove skin
2 chicken legs - cut into bite size pieces - remove skin
(marinate the chicken pieces with 1 tbsp of corn flour and 1/2 tsp light soy sauce)
6 medium size red skin potatoes - peel off skin
4tbsp of wet curry paste - from the wet market
2 tbsp of ' Babas' curry powder
1 cup of slices shallots
2 pips of garlic
2 stalk of lemongrass - crushed
2 sprigs of curry leaves - remove the stem
* you can add in 1 small cinnamon stick, 2 anise and 2 cloves
1/4 cup of olive oil
1 1/2 cup water
1/2 cup of thick coconut milk
sea salt to taste
In a non stick wok, pour in 1/4 cup of olive oil and under medium heat, saute the sliced shallots and garlic till fragrant but not brown, add in the wet curry paste together with the curry powder and lemongrass and curry leaves and stir fry for a few mins till the oil floats to the surface . Add in the chicken pieces and potatoes and blend together with the curry paste mixture for another few minutes. Add in 1 cup or more water and lower the heat and simmer gently till the chicken and potatoes are cooked and tender. Add in the thick coconut milk last and simmer under low heat for another 20 minutes until the curry is fragrant and the chicken is throughly cooked and the potatoes are soft. Dish up and serve hot with Chapati or rice.
Note: Best to keep this curry overnight as the chicken and potaotes will be more aromatic and flavorful the next day.
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