Thick Curry Chicken
Ingredients:
1.2Kg Chicken (cut to pieces) or Chicken Thigh
2 stalks Lemongrass – cut to about 5 inches length from the bottom and lightly mashed
250g Thick coconut milk
10 oz Water
50g Meat curry powder (mix with some water)
Spices:
30g Dried chillies (cut into 3 section and soak in hot water for 10 mins and wash clean)
6 Buah keras (candlenuts) – soak in hot water for 5 mins and drain, roughly cut to pieces
10g Galangal (blue ginger) – roughly cut to pieces
10g Ginger – roughly cut to pieces
200g Shallots – roughly cut
1-2 tbsp Chilli paste (optional)
Use a grinder to grind spices till fine and put aside.
Seasoning:
1 1/2 tsp Chicken powder (with no MSG added)
2 tsp Salt
1/2 tsp Sugar
Method:
- Heat 3 tbsp oil. Fry the grinded spices and lemongrass till aromatic and add in meat curry powder, fry well.
- Add in chicken, fry till cooked and pour in the 10 oz water and bring till boil and simmer for about 20 minutes at lower fire.
- Add in seasoning and 250g thick coconut milk, cook till gravy thickens.
- Good to serve with rice or roti prata.
Do you have recipe for chinese curry chicken with coconut milk and a lot of gravy? TIA
Hi Adeline, for adding more gravy, just add more coconut milk and adjust the seasoning. Think I still have some curry chicken recipes in my folder. Will check it out soon.
Looks absolutely delicious. I wish I could buy lemon grass here…
Yes, I agree with you. I also love to use belachan for frying kangkung and grill fish.
Btw, my mum adds a little bit of belachan when cooking curry. I find that the taste with and w/o belachan really got different, prefer go belachan one.
Anncoo,
Although I use the same chili paste I can never cook the same taste as my mum.
I bought the curry powder in Phoon Huat.
You're so lucky, that your mum can prepare chilli paste for you 😀
There are many versions of recipes
for cooking curry maybe I should learn from you….hihi..
I also use the same brand of curry powder, it is nice.
I am lucky that my mum always makes chili paste for me, the chili paste ingredients is very much the same as urs. The chili paste can be kept in freezer for long time, so it is very convenient for me to cook curry or sambal. 🙂
Sounds delicious and sounds spicy:)
Joyce
Sure, I can serve bread if you like.
yum yummm.. curry chicken.. I prefer with bread.. hehe..
Yum!
Christine : Thank you!
Peachkins: Oh I forgot to serve the rice! haha…
Yummy!! where's the rice??
Wow! Thick Curry Chicken looks good, i like it.
You can blend the spices and use it next day.
I like curry chicken, but i lazy to do it…