- 1 cinnamon stick
- 2 lemon grass (the white part, pounded)
- 1 stalk of curry leaves
- 2-4 tbsp of curry powder (it really depends on your mood while cooking this)
- 400 ml 44% reduced fat coconut milk
- 1 whole chicken (cut into chunks)
- 2 cups of water
- salt & sugar to taste
- 1 tsp turmeric powder (optional)
The best part of making chicken curry is this: pounding, which, to me, is like an exercise. So I pound, I pound, I pound pound pound!
Then, cut the whole chicken into chunks. Normally I would buy those prepared meat but this time round, got some leftovers from my MIL. So I chop! I chop! I chop chop chop!
After cutting, now it's the potatoes' turn. So I cut! I cut! I cut cut cut!
The secret of a good curry chicken? Pounding lot of onions (roughly 20, red & small) and it will smell like a nirvana grade Curry Chicken .
- Heat 2 tbsp oil, put in pounded onions, fry abt 5 mins or until fragrant and translucent.
- Stir fry chicken with curry powder, lemon grass and cinnamon stick, abt 1 min.
- Add in potatoes, then pour in water till cover all chicken chunks & potatoes.
- Bring to boil, pour in half the coconut milk, then simmer in low heat for at least 25 mins (covered).
- Uncovered, simmer for another 15 mins or until sauce thickens.
- Season with salt & sugar.
- Pour the remaining coconut milk, bring to boil again. Then serve.