July 4, 2011

Chicken Curry

  • 3/4 - 1 pound chicken breasts, boneless, skinless, cut into chunks about 1 1/2 inches
  • 2 potatoes, peeled, chopped into chunks
  • red onion + garlic + ginger (to be ground or blended)
  • 2 tablespoons oil for stir-frying
  • 2 tablespoons curry paste
  • 1 teaspoon granulated sugar, optional
  • 1 cup coconut milk (tambah air kalau dah lebih kuah/cair)
  • 1/2 teaspoon salt, or to taste
  • Freshly ground black or white pepper, to taste
  • Ground coriander, optional
Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the ground paste. Stir-fry until translucent. Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).

Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.

Add coconut milk.

Add the potatoes. Stir for a minute and add the sugar, salt, and pepper.

Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.


Rose said...

i love chicken curry. Ada special tapau for me?? :p

lvynana said...

Tapau? hehe..festive season come over lo ;)