Chicken Curry

Description:
Curry is actually one of my favourite dishes but I like the curry that has Thai, Malay, Chinese or Indonesian influence. The flavour is much lighther than the Indian curry. I find most of the Indian curries having a very strong smell of spices, particularly cumin.

The other day I was looking for Chinese style chicken curry. After comparing two recipes, I come up with my version of chicken curry. It's a curry from a combo from those two recipes and my little twist. I suppose this curry has the Thai, Malay and Chinese influence. It's not difficult to make it, just take a little bit of time.



Ingredients:
Chicken mixture:
3 pcs chicken maryland, cut each piece to 3 pieces or 1 kg chicken thigh fillet, cut into big chunks
1 Tbsp salt
2 Tbsp meat curry powder, Pattu


Potato:
3 large potatoes, cut into quarter
1 Tbsp canola oil


Curry blend:
2 medium onion, slice thinly
1 medium red onion, slice thinly
4 cm ginger, slice thinly
4 cloves garlic, slice thinly
2 Tbsp garlic chilli sauce, Lee Kum Kee
125 mL water

4 Tbsp Thai yellow curry paste (gaeng karee), Valcom
1 Tbsp meat curry powder, Pattu

extra water to cover the chicken
3 Tbsp canola oil, for sauteing


Other ingredients:
1 stalk lemongrass, cut into 3 pieces, bruised
3 pcs star anise
1 Tbsp sugar
1 Tbsp fish sauce
25 g (half a pack) instant coconut milk powder, Emma
2 g dried curry leaves
0.5 Tbsp hot chilli powder, optional



Directions:
Marinade chicken with salt and curry powder. Meanwhile, prepare other ingredients.

Heat up 3 Tbsp of oil in a big wok, put onions and saute on medium heat until start to turn soft, about 3 minutes. Add ginger and garlic, cook for another 5 minutes, do not brown the mixture.

Meanwhile, heat up oil on a shallow frying pan, fry potato until half cook and put aside. Then, pan fry the chicken till change colour.

Then, put the curry mixture in a blender and add 125 mL water. Blend till smooth.

Add the curry paste and curry powder to the wok, pan fry until fragrant. Don't burn the spices. Add the blended curry mixture. Add chicken and enough water to cover the chicken. Bring to boil and reduce the heat to simmer. Do not cover. Cook for 15 minutes.

Add other seasoning ingredients and potatoes. Cook for another 15-20 minutes at medium low heat.

Adjust the seasoning to your liking.