Curry Chicken by Cindy Chia

 

 

 

 

 

 

 

 

 

 

 

Curry Chicken

 

Ingredients:

 

1 chicken about 1.2kg (can use drumsticks or any parts you like)

bunch of curry leaves

bunch of pandan leaves

2 stalks of lemon grass

1 packet A1 curry premix

300 -500 gram shallots

1-2 large yellow onions

1 can full cream evaporated milk (can use coconut milk or fresh milk or low fat version as well)

500ml water

Curry power

Cooking oil

3-4 russet potatoes

Steps:

 

1) Marinate chicken with curry powder and leave in fridge overnight

2) Slice all the shallots and onions and cut the potatoes

3) Heat wok with about 5 tablespoon oil

4) Add in the shallots and onions and fry for 3 mins

5) Add in the lemon grass, curry leaves and pandan leaves

6) Add in the premix and stir well for about 3mins

7) Add in chicken and stir well for about 5mins

8) Add in enough water to cover the ingredients and bring to boil (Takes about 10mins)

9) Add in potatoes

10) Once curry boils, reduce to small flame and cook for about 30mins or until potatoes are tender

11) Add in evaporated milk and bring to boil. Taste and add seasoning if required. I did not add anymore seasoning. If you want curry to have more gravy, you can add more milk as required.

Note

 

The key to getting a nice, thick and aromatic gravy is the use of shallots and onions. This will give the gravy the extra ommph and will not result in thin watery gravy. Most recipe calls for 20 shallots but I typically add much more. I did not count how many but I used the entire pack bought from the supermarket and that was about 500grams. The shallots and onions will also add a natural sweet taste to the gravy.