Chicken Curry With Potatoes

This is my first time cooking chicken curry.


Five drumsticks.

Four potatoes. Peeled and cut into 4 pieces each. Cook in boiling water until soft.

Fresh coconut milk.

Ground spices:
cc-curry-paste.jpgChicken curry spices bought from wet market.

One onion and some belacan, blended.

Heat oil in a wok, fry blended onion and chicken curry spices until fragrant and the oil separates.

Add chicken and fry for 8 to 10 minutes. Add some light soy sauce. Stir in water. Cook for 10 minutes. Add coconut milk, and simmer for 10 minutes. Put in potatoes and cover. Simmer until chicken are just tender. Add salt to taste. Cover for a while then dish out to serve.

Chicken curry tastes good when serve with rice and bread.

Lesson learned: Next time I will try to use half chicken that cut into bite-size pieces, as it takes quite a long time to get the drumsticks cooked thoroughly.


One Response to “Chicken Curry With Potatoes”

  1. Elaine Says:

    Hi dear, looks delicious but a bit oily though… have you tried cooking teriyaki chicken, wanna share my recipe here with you:

    4 chicken thigh, de-bone but keep the skin

    B) Marinate ingredients:
    2 Tablespoon of light soya sauce
    1 tablespoon of sugar
    1 tablespoon of chines cooking wine
    Pinch of pepper

    C) Sauce
    2 Tablespoon of light soya sauce
    1 1/2 tablespoon of sugar
    1 teaspoon corn flour
    A little water

    Marinate A with B for 4 hours

    1)Pour some oil (best used a non-stick pan)
    2)Spread the chicken with some corn flour (just a thin layer will do)
    3)Use small fire, grill the chicken until finely done
    4)Pour the sauce and increase fire to medium
    5)Dish out when sauce thickens (it will only take 1/2 minute)
    6)Use a scissors and cut into desired size

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