I love quick fixes, and I am not ashamed of using instant curry sauce instead of pounding my own curry paste. A while ago, Bee from Rasa Malaysia featured a delicious curry chicken recipe, and she introduced to me the A1 brand of curry sauce which she used (and don’t mind me sharing on my blog too, thanks Bee! ♥). It can be bought readily in Singapore, at about S$2+ a packet. Ever since I discovered this curry, my pantry is never without it, for who can resist whipping up a delicious local-style curry in less than 30 minutes? My only tiny grouse with the curry sauce is that it is not hot enough, but this is easily solved by adding some potent “queen of chilli” powder which I bought from Bangkok. You can use any brand of spicy chilli powder to up the heat meter. This is definitely one of my favourite local delights, whipped up with very little effort. This is a truly satisfying and homely meal.
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- 1 packet instant curry sauce (I use A1 brand, 240g)
- 1/2 chicken, cut to pieces (or use thigh/drumsticks)
- 2 to 3 russet potatoes, peeled and quartered
- 2 stalks lemongrass, cut to 5cm lengths, making slits on the stalks to release the flavour
- 5 shallots, peeled and minced
- 2 stalks curry leaves
- 1 tbsp cooking oil
- 200ml coconut milk (or coconut cream for a richer taste)
- 500ml water
- chilli powder, to taste (optional)
- salt, to taste (optional)
1. In a pan or wok, heat oil and fry the shallots until lightly browned. Add curry sauce and stir fry until fragrant.
2. Add water, lemongrass, chicken and curry leaves. Simmer for 10 minutes.
3. Add potatoes and simmer for another 10 minutes, or until the chicken is cooked.
4. Reduce heat, stir in the coconut milk and warm the curry. Add chilli powder to taste for extra heat and season with salt (or other seasonings) if necessary. Serve with warm rice or sliced baguette.
1. You may have noticed from my photo that I added tomatoes, lady’s fingers and eggplants in my curry. Yes, admittedly, it is strange to add them in curry chicken (they are more often found in fish curry), but I sneaked the vegetables in for a complete meal on a lazy weekend. If you wish to add them too, note that the vegetables cook relatively quickly (especially the eggplants), so they should be added during the last 5-8 minutes of cooking. Cut tomatoes can be added just before turning off the stove. This will prevent the vegetables from being over-cooked and mushy.
2. You may also pre-boil the potatoes and add them into the cooked curry. I find that cooking the potatoes together with the curry is not only easier (taking caution not to over-cook), the starch from the potatoes also result in a thicker and richer curry gravy which I absolutely love.
- Curry Chicken Noodles
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