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Simplified Chicken Curry

Tuesday, June 16, 2009




Chicken curry is one of the well received dish in my family. I regularly cook it and still my family doesn’t seem to get tired of it. I learned to cook curry from my aunt’s maid, but her version contains a lot of spice and herbs.

Being too lazy to follow her recipe all the way, i simplified it for easy cooking. It’s a recipe best suited for the lazy. And anyway, my family doesn’t care what’s in and what’s not, as long as there is chicken meat in the curry.

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 Simplified Chicken Curry



300 g                  boneless chicken leg

3                           medium size potatoes

300 ml              water ( keep 100 ml from boiling potatoes)

1 tsp                    salt

3                           big size deep fried bean curd puffs (mine is stuffed with fish paste)

2 tbsp                 cooking oil

1 tsp                    chopped garlic

1 tsp                    cumin powder

3 tbsp                 chicken curry paste (from supermarkets)

1 stalk                 lemongrass, head end smashed

1 tsp                    corriander powder

300 ml               milk

½                         chicken cube

1 tbsp                 sugar



1.    Wash and peel potatoes, cut into bite size ( don’t cut into cubes, cut in angles).

2.    Put 300 ml of water, cut potatoes and salt into large pot and bring to boil uncovered.

        Lower heat and simmer 15-20 minutes or until potatoes turn soft. Remove heat.

        Take care not to overcook potatoes or they will not retain  shape.

3.    Separate potatos and water and keep 100 ml of water and set aside for later use.

        Pour the rest of the water away.

4.    Wash chicken leg and cut into desired bite size. Set aside.

5.    Cut bean curd puffs diagonally into triangles. Set aside.

6.    Heat cooking oil in large saucepan, add in garlic, lemongrass, cumin powder, coriander

        powder and stir 1 minute.

7.    Add curry paste and chicken leg and stir-fry 3 minutes. Add 100 ml of water. Stir to mix.

        Simmer 5 minutes.

8.    Add milk and chicken and lower heat to medium and simmer another 15 minutes. 

9.    Add sugar and stir to dissolve. Remove from heat.

10.    Garnish with fresh parsley and serve hot.


♥  For richer flavour, coconut milk can be used instead of fresh milk. Cream is also suitable.

     Or add yogurt for healthier eating.



One Comment leave one →
  1. lailablogs permalink
    Tuesday, June 16, 2009 7:00 pm

    Sounds and looks delicious .. Laila ..

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