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Curry Chicken

   

Curry Chicken Recipe

Chicken Curry Recipe

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.

Serves: 2-3

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

  • 1 packet instant curry sauce
  • 1/2 chicken cut to smaller pieces
  • 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 finely chopped
  • 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 or fish sauce to taste (optional)

Directions

  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 and potatoes are soft.
  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. Although it is uncommon, I sneaked in tomatoes, lady’s fingers and eggplants in my curry 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.
                                           

Leave a Comment





54 Responses to “Curry Chicken”

  1. Nooby cook — February 22, 2012 @ 3:08 pm

    Love u wiffy!! Ur site is my no. 1 search whenever I inviting guests to my place.. Always got praises from them ;) and I have recommend to loads of friends to ur site! Well done gal! Keep it up!

    Reply

    • wiffy replied: — February 22nd, 2012 @ 6:46 pm

      that’s really nice of you to say, thank you!

      Reply

  2. Eugene from Singapore — March 11, 2012 @ 10:45 pm

    Tried this today and it was very tasty! Thanks for sharing!
    - instead of shallots, used fried garlic
    - no salt no additional chilli required.. Quite spicy
    - can serve 4.. Same quantity of ingredients
    - great to be able to cook this in 30 mins!

    Tip for those trying: when adding the curry paste, wear an apron.. Got lots of splatter on my clothes.. :)

    Reply

  3. Felicia — June 26, 2012 @ 10:52 am

    Hi Wiffy
    I plan to cook curry chicken for the first time this weekend. May I know how to get good coconut milk? Is there any difference between fresh and pre-packed type? Which brand do you recommend? Thanks.
    Felicia

    Reply

    • wiffy replied: — June 26th, 2012 @ 5:45 pm

      Hi Felicia, fresh ones are superior to the pre-packed tetra type. But they don’t keep long. I used the tetra pak ones (Ayam brand) for convenience and I still find the curry delicious :)

      Reply

      • Felicia replied: — June 27th, 2012 @ 9:25 am

        Thanks for your prompt reply Wiffy!
        Do you have any step-by-step on abstracting fresh coconut milk? Questions I have are, how much water to how much grated coconut, how to use thick and thin coconut milk, how to keep reminder milk, etc? This info will be helpful esp when making kueh-kueh. Often, I avoid such recipes when they call for fresh coconut milk.
        I am glad that you used tetra pak ones for this recipe. I will give a try this Sunday and I am confident your recipe will work, as always ;o).
        Thanks!
        Felicia

        • Felicia replied: — July 3rd, 2012 @ 10:02 am

          Hi Wiffy
          I tried your curry chicken recipe last Sunday and it was great! Thanks! I would encourage all first-time curry cooks to try this recipe!
          I was glad that I read “Eugene from Singapore” post not to add anymore chilli bec this dish is rather spicy for my family. May I know how to lower the spicy taste? Nevertheless, my family enjoyed it, of course there were lots of “sizzling” sound as we ate ;o). Thanks Wiffy.
          Felicia

          • wiffy replied: — July 8th, 2012 @ 4:14 pm

            Hi Felicia, glad you like it! still too spicy? :O Maybe you can add a bit more water, coconut milk to adjust.

      • siew replied: — July 6th, 2012 @ 11:33 am

        hi, can i check if i use fresh grated coconut, how much to add? jus add into the curry like those milk type ?

        • wiffy replied: — July 8th, 2012 @ 3:57 pm

          If you use fresh grated coconut, you need to use a coconut squeezer filter bag to squeeze out the coconut juice. quantity same as the amount of coconut milk stated in the recipe.

        • siew replied: — July 8th, 2012 @ 4:35 pm

          tks alot! tried it liao! hubb say nice!! cos mayb fresh coconut , aroma is much nicer!! i added chilli powder to marinate the chicken first! extra oomph! n dip in old school roti!! slurp!!

  4. Nikki — August 1, 2012 @ 11:28 am

    Hi wiffy

    I wanna tried ur receipe this weekend but I am worried I might not finish the whole curry. Can I save the remaining curry till next day? Will the coconut in the curry turn sour even I put in fridge? Thanks! And I enjoy reading ur cooking blog makes me wanna try all those one dish meal :)

    Reply

    • Koh Lian Jie replied: — August 16th, 2012 @ 3:13 pm

      Hi Wiffy,
      I am staff from Akkoh enterprise, thanks for supporting our products and brand, and would u mind that I link your websites to our company Facebook page. Further, can you support us by liking and sharing our A1 Facebook Page.

      Thanks,
      Lian jie

      Reply

      • wiffy replied: — August 17th, 2012 @ 12:10 am

        Hi Lian jie – sure, thank you!

  5. Nicole — September 5, 2013 @ 2:48 pm

    I love lady’s fingers in curry! Funnily enough, I’ve just posted an entry on a chicken curry recipe as well! I tried making it with ladies fingers once but it turned out awfully soggy unfortunately.

    Anyway, I’ll definitely be sure to add it in at the end next time!

    Reply

  6. May — April 16, 2014 @ 3:55 pm

    Hi Wiffy,
    Yesterday, i tried your Curry Chicken recipe using A1 curry paste + Ayam brand (tetra pak) coconut milk. It’s delicious and my family love it. Thanks!
    However, i found that the coconut milk does not mix thoroughly into the gravy. It sort of ‘separated’ from the curry gravy. (I hope you know what i’m telling to say).
    May i know how to get a smoothly mixed curry gravy with the coconut milk?
    Thanks,
    May

    Reply

  7. May — April 17, 2014 @ 5:49 pm

    Dear Wiffy,
    Tried your Curry Chicken receipe with A1 curry paste and Ayam coconut milk yesterday. It was delicious and my family love it!
    However, i found that the coconut milk was not thoroughly mixed into the gravy, it was sorted of separated. I hope you know what i meant.
    Pls advise how to mix the coconut milk until it was smooth and completely mixed into the curry gravy.
    Thanks, May.

    Reply

    • wiffy replied: — April 20th, 2014 @ 11:02 pm

      Is it because the stove flame was too strong. At high temperature, milk will curd. That is why it is important to first reduce heat before stirring in the coconut milk (just to warm the curry, not boil).

      Reply

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