Chicken Curry Recipe
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Curry Chicken Recipe
1 Whole chicken (remove head, neck, feet and chopped into pieces)
200g Potatoes (peeled and cut into wedges)
200ml Thick coconut milk or to taste (use more if you like it “lemak”)
1 sprig Curry Leaves (use only the leaves)
1 Star arise
1 cinnamon stick
5 tbsp Oil
1 ½ cup Water
Spice Paste (ground):
3 cloves Garlic
12 Dried Chili (soaked and remove seeds)
15g Coriander seeds
20g Shrimp paste (toasted)
1 Lemongrass (white part only)
1 tbsp Salt
1 tsp Sugar
Heat up your wok, pour in 5 tbsp oil, sauté cinnamon stick, star anise and cloves, fry over low heat, add in spice paste and stir-fry until fragrant.
Add chicken, potatoes, curry leaves and fry well. Add in water, cover the pot, braise over low heat until chicken and potatoes are cooked well.
Add the thick coconut milk, salt and sugar. Continue to simmer in low heat for 20-30 minutes or until the chicken becomes tender. Remove and serve with white rice, bread, nasi kunyit, or roti jala.
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