My Style Curry Chicken

And so I bought a kampong chicken with the intention of doing rice-cooker chicken. But the hubby fell sick, and I thought a healthy chicken soup may be better for him. Then again, I doubt he has the appetite to eat much. Hence, I used half to prepare a My-Style Chicken Curry since I conveniently found a pack of pre-mix, lemongrass and coconut milk. Well, the advantage of storing up. Lol

Ingredient:

- chicken (any parts basically)

- potatoes halved or quartered. 

- pre-mix curry paste

- lemon grass one stalk, cut into 3 parts and smashed 

- sugar and salt

Steps:

1.  Fry the potatoes into golden brown and set aside. This helps to retain the shape and prevent softening when boiled with the curry. 

2. Using 3 tbsp of the balance oil, add in lemon grass to fry till aromatic. Add the chicken and continue to fry for at least 5-8mins using medium fire. The purpose to is allow the meat to be semi cooked. 

3. When the chicken turn white (only the surface is cooked. The meat is actually still raw), add in the curry paste and continue frying. Add in more oil if drying. Keep frying till the curry paste releases aroma. When aromatic, add in the potatoes and continue frying. 

4. Add in half the coconut milk and continue frying. You may add half cup of water now. Continue to stir fry. 

5. When liquid becomes thicker, add in the about 4 cups of water (you can determine the amt depending on your chicken meat). Keep frying and stirring to prevent the bottom batch from being burnt, for about 15mins on medium fire.

6. Turn to small fire and let the curry simmer for another 10mins to ensure the meat's cooked.  Off fire and serve with your favourite bread/rice. 

Happy currying!

Happy mum