Curry Chicken Recipe
There are many versions of curry chicken depends on your flavour and country of origin. The authentic curry chicken is from Malaysia and Indonesia.
There are also divided into malay, nyonya, indian, indo styles of curry chicken.
Curry Chicken Malaysian Style
Ingredients
1 packet Curry Paste (not curry powder) from Asean Grocer
2 stick of lemongrass gently bruised the stalk
10 curry leaves
5 clove garlic
3 potato chop in medium pieces
150ml coconut milk / fresh coconut milk
200ml hot water
6 pcs chicken wings / chicken breast
Method
Heat wok with 5 tbs oil
Add chop potato and gently fry till lightly brown
Leave the cooked potato on plate
Add chop garlic and chicken to the wok with the remain oil
Gently cook till chicken lightly brown
Leave the cooked chicken on plate
Heat wok with 2 tbs oil
Add curry paste and gently stir fry it
Turn down the heat to avoid overcooking the paste
Add curry leaves continue gently stir the paste
Add 2 tbs of coconut milk and gently stir the paste
When you see the oil is turning to lightly golden colour,
Add 2 tbs of coconut milk to the paste.
Repeat adding two tbs of coconut milk to the paste for 4/5 times.
Add in the cooked chicken , potato and lemon grass to the wok cook for 5 minute
Add 200ml of water and put on the led for 10 min till it boiling
Add in remain coconut milk, salt and sugar to taste
Continue cooking for 5 min or see a golden layer of oil floating on top
Serve with rice with some fresh salad.
* you can remove the top layer excess oil..