DIY, Food, Mummy's Kitchen, Recipe, Singapore
Comments 16

Recipe: Curry Chicken with Potatoes

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

 

WHAT YOU REQUIRE:

Equipment:

Frying Pan/Pot

Ingredients:

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)

Curry Powder

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:

Potatoes:


Sautee Potatoes

In the frying pan, heat up 2 tablespoons of oil. Once heated up, add in the cubed potatoes. SautΓ© till the potatoes are slightly browned.

Scoop them up and put them away on a plate.

Potatoes

Curry:

Onions

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.

Add Onions and Mix Well

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.

Serve with fresh baguette, white rice or fried bee hoon.

Chef’s Note: If you have excess curry chicken, you can divide it into portion and freeze it for future consumption.

Β 

Happy cooking and if you have any questions, suggestions or feedback, please leave a comment! πŸ™‚

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16 Comments

  1. amiehu says

    Clear instructions on how to cook this! Bookmarked πŸ™‚ Can consider posting on Pinterest for wider reach.

    Like

  2. We will be serving some foods at the church next Sunday. And since we’ve been doing the same stuff over and over again, yours is a breath of fresh air. let me go ahead and try this.

    Like

  3. It’s amazing how the color of the curry from different countries differ. I’ve been to Singapore and we ordered curry and was surprised that the curry was like yours: orange in color. We were used to the yellow kind of curry.

    By the way, the potatoes looked so yummy!

    Like

  4. 3xhcch says

    This looks like a promising recipe. My kids like this dish too. Will recommend to my wife to try it out one day.- Fred

    Like

  5. Curry chicken is actually my new favourite dish! and your recipe looks really yummy – looking forward to trying it soon!

    Cheers.
    Gillian | Gilliannong.com

    Like

  6. Curry chicken and bread (yum yum..) Choose soft white bread for best taste and have more gravy and less potatoes if you prefer to eat it that way. Potatoes make the gravy thicker, which is good…

    Like

  7. sinyee0504 says

    Wow… my boyfie love curry chicken with potatoes much. Thanks for the recipe. I can cook for him..

    Like

    • wedudettes says

      Hi babe! The brand of curry powder that I use is Earthen Pot. I hope that helps!

      Cheers,
      Mummy’s Kitchen

      Like

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