Cuisine: Indian/Asian | Prep Time: 10 minutes | Cook Time: 30 minutes | Serve: 3 to 4 persons
As most of you should know, curry powder is a versatile spice that originates from India. It got introduced to the world like all other spices and we are blessed with probably one of the most loved dish in our century, Curry Chicken. It is fragrant, spicy, hearty and addictive dish. What more can you ask for?
Born and raised in Malaysia with Nyonya ancestry, I’ve been exposed to all sorts of styles of making curry: Indian, Malay, Chinese, Nyonya. Each has its own flavour, I can never pinpoint my favourite. Ever since this circuit breaker started, I’ve found ways to make simpler dishes with what I have. It may not be as authentic, but you got to improvise! Here it’s a simpler Curry Chicken with potatoes:
3 small shallots
5 medium size potatoes
5 chicken thigh or to use half a chicken
1 packet instant curry paste (250g)
200ml coconut milk
3 tlbsp chili boh/ chili paste (optional, if you prefer spicier you can add more)
- Finely dice the shallots and cut the potatoes into medium size pieces.
- Heat your pan to medium and add in 2 to 3 tlbsp of oil, fry the shallots until it softens and put in the potatoes to cook for another 2 minutes or so.
- Pour in the curry paste and the chili boh/paste and to stir until it is fragrant (or if you see oil forming on the top). Add in the chicken and cook for 3 minutes. Make sure to stir it to avoid burning on the bottom.
- Add in the coconut milk and bring it to a boil. Once it’s boiling, cover the pot and turn the heat down to low. Simmer for about 15 to 20 minutes or until the chicken is tender and the potatoes are soft. Note: If the gravy is too thick, add some water.
- Serve hot over rice or with bread. Enjoy!