Chicken Curry 咖喱鸡

This is going to be a short post. The great thing about this chicken curry - it is totally an awesome, fuss-free version of our Malaysian's favorite. I have this instant chicken curry paste by Tean's Gourmet to thank for - a love at first try for me.

I have more than once tried making my own version of chicken curry from scratch. My mom has been supplying me with both curry powder and chili powder ever since I moved here, both of which she got all the way from Singapore. They are the best, or so she says, and I must admit that she indeed makes very good chicken curry using those two.

I, however, have never developed enough skill in making a pot of chicken curry as good as my mom's, but I am nonetheless glad to say that I am more than happy with this instant curry paste for now. It took me a while before I decided to make a post on this despite its simplicity. Well, good things are meant to be shared! Give it a try if you have the chance and see for yourself if it is good enough to remind you of home!

Anyway, here it is - my quick fix chicken curry recipe with a slight twist - satisfaction guaranteed! *evil grin*

PS Absolutely great served with plain rice, Economy Fried Vermicelli 经济炒米粉, bread (especially the fluffy white kind; never mind the nutrition value for once - and try toasting it!), and roti canai!

Chicken Curry 咖喱鸡
1 whole young chicken (~5lbs)
6 small/medium potatoes
150g fried tofu puffs
2 packets instant chicken curry paste (Tean's Gourmet)
4 stalks lemongrass (about 4" of just the tender white parts)
3 sprigs fresh curry leaves
400ml coconut milk
650ml water

1. Clean and trim the chicken. Whether or not to keep the skin is optional. Cut the chicken into smaller pieces.

2. Skin and cut the potatoes into smaller pieces.

3. Bring a pot of water to boil. Bring in the fried tofu puffs. Using a pair of chopsticks, compress and deflate each fried tofu puffs to remove excess oil. Remove from heat. Working on one puff at a time, squeeze as much water out as possible using two Chinese spoons. Set aside.

4. In a wok, add in the instant chicken curry paste on medium-high heat.

5. Bring in the chicken pieces and mix well. Add in potatoes next. Keep tossing and turning every now and then for about 5 minutes.

6. Pour in water. Stir to mix well. Add in lemongrass and fresh curry leaves next. Cover, turn the heat down to medium-low, and simmer for 15 minutes.

7. Pour in coconut milk and stir well.

8. Add in the fried tofu puffs. Mix well. Cover and simmer for another 30 minutes.

9. Serve hot.