Chicken Curry Chinese Style
I have been trying my hands at cooking chicken curry for the past one year but none turned out really great . WB still wanted me to cook chicken curry though I am not good at it :p. He says he loves curry and he asked nicely " Please cook some curry chicken for me , it's been a while since you last cook " I replied " but.. but I am not good at cooking curry chicken " He insisted I cooked .. " not delicious also never mind ". He won't let me rest..okay.
He asked me to use Alagappa curry powder instead of the fresh curry paste from the wet market. And so be it, this curry uses Alagappa curry powder and the result...not bad, it tasted delicious :) We have some Australian baby potatoes from Jaya Grocer left in the fridge and I used that instead of red skin potato. The texture of the potato is just right for this type of curry. It has a firm and yet soft texture which WB loves. He doesn't like those fluffy type - US Russet potato .
It is easy to prepare and the curry turned out just the way I like it to be. To make it more appealing in look, I added blended dried chillies so that it has a nice refreshing red and of course , needless to say, more spicy hot to the tongue. As long as he is happy with the food I cooked, I am happy too :) YOu can serve this curry with either yellow glutinous rice or roti jala or rice.
these are the ingredients for the simple chicken curry chinese stylesimple and easy to prepare
I will saute all the spicy ingredients before adding inthe marinated chicken and potatoand when it is aromatic and the chicken pieces are cooked, then onlyit is time to add in the trim coconut milk.You can use fresh coconut milk , but I use theAyam brand trim coconut milk instead
let it simmer slowly under medium low heat untilthe oil surfaces and all the potatoes are cooked through..keep stirring
I served rice with this chicken curry
Chicken Curry Chinese Style
3 chicken breast- cut into bite size pieces - remove skin1 chicken leg - cut into bite size pieces - remove skin(marinate the chicken pieces with 1 tbsp of Alagappa curry powder and soy sauce)
12 Australian baby potatoes - peel off skin
(A)3 tbsp Alagappa curry powder - mix with some water to get a thick paste2 tbsp of blended dried chilli 1 cup of slices shallots or pounded shallots2 pips of garlic 2 stalk of lemongrass - crushed 2 sprigs of curry leaves - remove the stem 1 small piece of cinnamon stick1 piece of anise ( bunga lawang)
4 tbsp of grapeseed oil
1 cup of Ayam brand trim coconut milk mix with 2 cups of water1 piece of Maggi chicken stocksea salt to taste
In a stainless steel wok ,saute (A) with oil till fragrant and until oil floats to the surface . Add in the marinated chicken pieces and potatoes and saute further for another 15 minutes till the chicken are cooked under low heat. Add in the coconut milk and chicken stock and keep stirring every few minutes so that the chicken pieces will not stick to the pan and get burn. Add in salt to taste.Dish up and serve with rice or yellow glutinous rice or roti jala.