Curry Chicken 咖哩鸡

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:

1. Add 2 tablespoon of broth or water to the curry powder and mix well.
2. Set aside.
3. Heat wok with oil.
4. Add in the Spice paste and fry till fragrant.
5. Add the curry powder paste to the spice paste and mix well.
6. Add in the Chicken and stir fry for 2 to 3 minutes.
7. Add in the potatoes and the rest of the broth or water and coconut milk.
8. Bring to a boil.
9. 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).
10. Stir in the coconut cream.
11. Add sugar and salt to taste.
12. Bring to a boil.
13. 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!