Yeah, right. Blowing my own trumpet again hah..hah... But just stating facts lah, not bragging. Can?
This is actually my mum's recipe. I love my mum's curries. Her beef curry to me is THE BEST. Wait lah, I will share the recipe soon. Today, we cook chicken curry first.
How many of you think that cooking curry is difficult? It actually depends what sort of curry. If you are talking authentic Indian curry, then maybe because the list of ingredients is long and you may have to toast the spices and then grind this and grind that before you start cooking.
But my mum's curry, senang only.
See, got pictorial come more. Dry ingredients - curry leaves, cinnamon stick, star anise, cardamom, cloves and pandan leaf. I needed only one star anise but because what I have in stock was small in size (and many were in bits and pieces), I used two.
As for the other ingredients (besides chicken and the popular potatoes) you need big onions, garlic and ginger.
This may look like a lot of onions but they shrink when cooked down and they make the curry thick and delicious.
Another ingredient is of course curry powder which I mix with some water to make a runny paste. Why runny? So that it does not stick to the pot and get burnt.
I used to make a thicker paste and noted that the paste kept getting stuck to the bottom of the pot. So add more water to the curry powder, after all we will be adding water to the curry anyway.
At the end of cooking, you can either add yogurt or evaporated milk for that hint of richness. Yogurt will also impart a slight tang, if that is what you like.
So here is the recipe, written as simply and as basic as possible so that the curry virgin will attempt their first ever curry. Hah!
Recipe Source : My mother with modifications. Sorry she got no website.
- 4 chicken legs, thigh and drumstick separated (approximately 1kg)
- 5 potatoes
Whole spices and dry ingredients
- 1 inch cinnamon stick
- 1 star anise
- 4 cardamom
- 4 cloves
- 1 pandan leaf knotted
- 2 sprigs curry leaves, use leaves only
Curry paste :
- 1 packet curry powder (25g, I used Baba's), mixed with some water to make a runny paste
- 6 big onions (approximately 500g), peeled and thinly sliced
- 2 large cloves of garlic, finely pounded
- 1 thumb sized ginger, finely pounded
- 200ml water or more if prefer more gravy
- 100ml evaporated milk
- salt to taste
- oil for frying
1. Heat oil in pot and saute the sliced onions until wilted and translucent.
2. Add pounded garlic and ginger and continue to saute until aromatic.
3. Add the whole spices and dry ingredients and saute until aromatic.
4. Add curry paste and stir to mix the paste with the sauteed ingredients.
5. Add chicken pieces one by one and stir to coat with the sauteed ingredients.
6. Add water and bring to a boil. Then simmer covered (or leave a gap to prevent over boiling), stirring from time to time to prevent burning at the bottom of the pot. Simmer for about 35-40 minutes until chicken is cooked and tender.
7. While chicken is simmering, peel and steam the potatoes for 25 minutes (or you could cook it together with the chicken).
8. When potatoes are done, cut each into 4 pieces.
9. Remove cooked chicken and add potatoes to the gravy to cook for about 15 minutes. Season with salt to taste at this point.
10. When the potatoes are tender, lower the heat and add milk bit by bit (to prevent the milk from curdling).
11. Return the chicken pieces to the pot and bring to a boil briefly.
12. Turn off the flame and serve!
Note : I prefer to steam the potatoes separately so that I can ensure that the potatoes are cooked through. Removing the chicken to make way for the potatoes creates more room and makes it easier for me to stir the curry monitor the doneness of the potatoes. At this point I season the curry and it is a lot easier to stir in the salt and to taste the curry properly.