Noob Cook Recipes



What's
New
Summer Rolls Recipe Pumpkin Soup in Pumpkin Bowl Recipe Teh C Peng "Special" Recipe Gula Melaka (Palm Sugar) Sambal Quail Eggs Recipe Braised Ee-Fu Noodles Recipe

Curry Chicken

   

Curry Chicken Recipe

Get this recipe on the next page >>

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 (咖喱鸡) 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, thank you!).

See Also: Assam Fish Curry Recipe

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 chilli to up the heat meter. This is definitely one  of my favourite local home-cooked food, whipped up with very little effort.

Curry Chicken Recipe

                                           

Leave a Comment





55 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

Trackbacks/Pingbacks