Friday, May 9, 2014

Curry Chicken with Potato in Chili Powder

There are many type or kinds of curry chicken available in the world.Forget others countries.Let's talk about the curry chicken that we Malaysian loves to eat.We have Nyonya  style curry chicken,India style curry chicken,Malay's style curry chicken and lastly Chinese style curry chicken.Mainly most of the ingredients are almost the same,it's just some style of cooking taste differently because the measurement or minor change in spices.This time I tweaked something slightly different from my usual curry chicken .I added chili powder more than curry powder.As you can see the color of the gravy was really red,look angry,right!! Don't be fool by the appearance!!Actually the appearance look spicy but it's not!! The taste of this curry chicken was mild and mellow.Mishu been eating this dish daily without bored!!


5 tbsp curry powder(Baba's brand)
2/3 cup chili powder
1 can coconut milk,400 ml (prefer Chaokoh or Aroy-D,thicker and smooth)
2 cup whole milk or half and half
4 tbsp sambal-belacan-paste (always prepare advance few tubes in fridge for handy use)
1/2 cup canola oil
2-3 sprig curry leaves
2-3 tbsp chicken bouillon powder
3 tbsp sugar
salt to taste

12 drumstick,chop into 1/2
5 medium large potato,peeled and cut as same size as the chicken(Idaho's brand for baking)


1:Prepare a medium large stock pot or wok with oil at medium high heat.Add in sambal-belacan-paste,curry powder and chili powder,stir well with spatula for 30 second or 1 minute.Toss in curry leaves.

2:Toss in cut drumsticks into the wok,stir for couple of time or until all the paste coated on the chicken.Lower the heat,simmer with cover on for 10 minutes.Then pour in coconut milk,sugar,chicken bouillon powder and salt,mix well.Cover wok or pot again ,increase the heat,simmer for another 15 minutes.

3:Meanwhile,prepare medium stock pot with water,boil the cut potato for 15 minutes or until soft.Remove boiled potato from pot and add into the curry chicken,stir well together.Check the seasoning.

4:Pour in whole milk,stir well.When the gravy bubbly boil, shut off the heat immediately.Serve chicken curry warm with rice,bread or pancake.


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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.