Curry Chicken

We are quite satisfied with this version of curry chicken . Instead of using the normal Tean's Gourmet curry paste, we use the normal curry powder + Penang curry powder. For the gravy, we switch to reduced fat coconut milk.

Ingredients:

1. 1 cinnamon stick
2. 2 lemon grass (the white part, pounded)
3. 1 stalk of curry leaves
4. 2-4 tbsp of curry powder (it really depends on your mood while cooking this)
5. 400 ml 44% reduced fat coconut milk
6. 1 whole chicken (cut into chunks)
7. 2 cups of water
8. salt & sugar to taste
9. 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 .

Method:

1. Heat 2 tbsp oil, put in pounded onions, fry abt 5 mins or until fragrant and translucent.
2. Stir fry chicken with curry powder, lemon grass and cinnamon stick, abt 1 min.
3. Add in potatoes, then pour in water till cover all chicken chunks & potatoes.
4. Bring to boil, pour in half the coconut milk, then simmer in low heat for at least 25 mins (covered).
5. Uncovered, simmer for another 15 mins or until sauce thickens.
6. Season with salt & sugar.
7. Pour the remaining coconut milk, bring to boil again. Then serve.