It took me a long while to complete this post because my mind was overwhelmed with what to write and how to share what I know. After a long time of thinking, I decided to start with something simple. A dish that is most acceptable and a comfort food for many Asians: Curry Chicken with Potatoes. I first learnt how to cook this dish from my husband. And yes, he was my sifu (Cantonese Chinese for accomplished teacher).
For 5 to 6 pax
800g of chicken (chopped into pieces)
600g of potatoes (peel off the skin, wash and cut into 2 or 3 cubes and keep them dry)
2 medium sized onion (diced)
1 inches of old ginger (diced)
4 cloves of garlic (diced)
10g chilli powder (add it into the curry powder, you may add more if you have a spicier taste)
50g curry powder for meat (add 5 tablespoons of water to make it into a smooth paste. *You may need to add 1 or 2 more tablespoons of water depending on the curry powder used.)
8 tablespoons of oil (I used olive oil)
250g of coconut milk (or milk)
Salt to taste
STEPS FOR COOKING:
In the frying pan, heat up 2 tablespoons of oil. Once heated up, add in the cubed potatoes. Sauté till the potatoes are slightly browned.
Scoop them up and put them away on a plate.
In the frying pan/pot heat up the rest of the oil and then add in the diced onions, ginger and garlic and stir till fragrant.
Add in the curry paste and stir till fragrant.
Transfer this mixture into a stock pot.
Add in the chicken pieces and mix well.
Add in the potatoes and mix again.
Add 1 1/2 tablespoon of salt
Add in enough water to cover the chicken and potatoes.
Bring to boil.
Cover and simmer for about 45 minutes and stir occasionally to ensure that it does not burn.
Add in the coconut and bring it to boil
Taste and add extra salt if needed
Stir and then turn off the heat.
Now your curry is ready.
Chef’s Note: If you have excess curry chicken, you can divide it into portion and freeze it for future consumption.
Happy cooking and if you have any questions, suggestions or feedback, please leave a comment! 🙂