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Sunday, December 1, 2013

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.

12 comments:

  1. Hi KC (Kitchen Chaos),

    I think I have seen this curry paste when I was in Singapore. Thanks for your recommendation. I will bring a few these back to Australia on my next Singapore trip :)

    Nice to know you from blogging. I'm a Singaporean mum living in Australia. Like you, living away from our hometown makes us cook and bake traditional even more. Your blog is fantastic! I'm now your latest follower and hope to hear from you too at my blog. Cheers!

    Zoe

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    Replies
    1. Hi Zoe! Thank you so so much for being so encouraging! I hopped on to your blog earlier on, and gosh, you are such a good baker! Likewise, you can expect me to keep going back to your blog from now on. I am just about to start learning how to bake, and your blog looks like the perfect place to get me inspired!

      It is great knowing you! Thank you for dropping by and making my day! :)

      Leng

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  2. I have used this curry paste before and love it!! It's amazing.. :) Also another fellow Singaporean living in Australia. Gosh there are so many of us. HAHHA

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    Replies
    1. It IS amazing! :) This is how small the world seems to be at times. I guess there must be plenty of other Malaysians and Singaporeans around here where I live too. I probably just haven't gone out and met enough people to know that they have been here all along hhehehe

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  3. Hi just stumbled upon your blog today by chance and I must say all your food look so delicious. Like you, Zoe and Ling I am also living abroad. It is true that we tend to cook and bake more when we are away from home. Love your blog and I am your latest follower. Do hop over to my humble blog and share your insight. Thanks for sharing!

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    Replies
    1. Hi Veronica! Thank you for the really nice words! :) And I've just got your blog bookmarked! I'll be taking my own sweet time exploring it in no time!

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  4. Hey I just tried this few days back and like it too! Before this, I was using A1 brand... not too sure but think it's SG brand... very nice too... rich taste... if u can get it there, try it! Then u can compare... :)

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    Replies
    1. I definitely will! Thanks for the feedback! :)

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  5. May I know what's the serving portion? :)

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    Replies
    1. Hi there! If you're referring to the instant curry paste, it says "serving per packet 8" on its pack.

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  6. good step by step pictures..looks so yum and tasty so delicious. thankyou for shearing. thankyou for shearing this information with us!chowringhee satyaniketan

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