Chicken Curry with Potatoes

Curry Chicken with Potatoes

So proud of myself because I, a noob cook, has finally made some edible (& delicious!) chicken curry, in the way that I enjoyed when I am ordering it outside *tearing* Even B agreed said that this is one of the best tasting curries he had tried, so I think I have succeeded! (not shy =x)

I used the red curry paste I bought from Bangkok, but I didn’t follow the instructions of using 500ml of coconut milk as well as the specific steps because the first time round, following the recipe did not yield good results (it’s too creamy & watery). So the second time round, I experimented with my own way of cooking and it tastes better ;p

I save time in cutting the chicken by buying one from the market and asking the uncle to cut the chicken to small pieces and putting them into two bags. I freeze each bag of chicken (up to a week) and whenever I need to use (for cooking dishes such as this chicken herbal soup), I just have to thaw the chicken, wash, and it’s good for cooking.

This is an easy, cheap and satisfying dish to make. It look about 30 minutes from preparation to end (and you can cook the rice in the meantime). The cost? Only about S$5 and the quantity is enough to feed up to 3 people (or two hungry wolves like us). With the rising food prices, it’s definitely much, much cheaper to eat at home, not to mention the satisfaction and joy one gets from cooking … won’t you agree? ;p

Curry Chicken with Potatoes (Close up)

Ingredients
(Serves 2-3)

- Half chicken (chopped to small pieces, or you can also use other parts like drumsticks or wings)
- 50g red curry paste (I used R.S.T brand bought in Bangkok)
- 1 tsp of chilli powder (adjust or omit according to the brand of curry paste used)
- 200ml light coconut milk
- 300ml chicken stock/plain drinking water
- 100g green beans/french beans (cut to 2-inch length)
- 300g potatoes, peeled and quartered (I soak the cut potatoes in water for about 10 minutes)
- 1 stalk of curry leaf (I have a potted curry leaf plant)
- 1 stalk of thai basil (courtesy of my kind neighbour who’s growing her own)

Cooking Note:
Depending on the paste you used, you can adjust the taste accordingly by adding curry leaf, thai basil, lemongrass, cut chilli, chilli powder, fish sauce etc

Directions

1. In a wok (or saucepan if you prefer), mix the curry paste with the coconut milk, let it come to a gentle boil and stir thoroughly for a few minutes.
2. Add the chicken stock (or water), chilli powder and bring to a boil. Add chicken and potatoes and cook for about 10 minutes, flipping the chicken pieces & potatoes now and then so that they are evenly cooked. Test the taste of the curry, adjust spiciness & taste according to your preference.
3. Close the lid partially (my wok has an air vent on the lid so I can cover fully) and let it cook for another 5 minutes. Taste to see if the potatoes are in the softness you like.
4. Add the beans and cooked for another 3-5 minutes. Season with fish sauce if needed. Serve with white rice or baguette.

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I’m submitting this dish to Art You Eat #5 - Autumn Edition. Although we don’t have autumn in Singapore (we do have the rainy year-end moonsoon season that is approaching), I am sure this hearty curry with its orangy red hue (that is reminisce of autumn) will warm up one’s tummy during the cooler season =)

Tagged as: Chicken, coconut milk, curry, green bean