This is my version of curry chicken. The weather was prefect when I made this. We are in Spring but somehow it still felt wintery at times. So before it gets too warm, I need to squeeze in a couple more curries. Curries is one of those things that can be quite personal. Everyone has a personal favourite recipe. I prefer mine with a little more spice kick. Kickback on the chillies if required or kick it up if you are more of a chilli freak than we are!
- 3.2kg of whole chicken, chopped to small pieces
- 1kg of potatoes
- 700ml of coconut cream (leave 200ml for later)
- 750ml of stock (adjust accordingly)
- 4tbsp of light soy sauce (adjust according to taste)
- 28 dried chillies
- 8 fresh chillies (Remove seeds of you prefer it less spicy)
- 2 tbsp of coriander seeds
- 1tbsp of fennel seeds
- 1tbsp of cumin seeds
- 2tsp of black pepper
- 40g of toasted belacan
- 30g of ginger
- 1/2 head of garlic
- 80g of shallots
- Ground all the curry paste together. Taste and season accordingly. Dry fry the star anise, cloves and cinnamon. Once it is fragrant, add the curry paste and stir fry in low heat. Add a few tablespoons of coconut milk and continue frying in low heat until you can see the oil separates
- Add the chicken pieces and coat well. Add the potatoes, stock and coconut cream (500ml). Simmer with lid on until the chicken is tender
- Add the remaining coconut cream. Add the light soy sauce according. Taste and seasoning. Cook further until gravy is thicker. Serve hot with rice
It is that easy. I chose the easy way. Some I know will frown on me for not frying off the chicken and then adding into the spice paste? I know it has more flavour but had no intention of fry chicken in the house. Too much work for me that day and I was lazy. So there you go, my super easy curry chicken.
What are you craving right now?