Easy Creamy Curry Chicken

Ingredients:

600gm (+/-50) chicken (I used 2 whole legs about this weight)

1 tsp salt

60gm shallots (about 4 rather large ones)

10gm garlic (2 large cloves)

1/4 cup oil, or sufficient oil to fry the aromatics, make sure it's not too dry, or else it won't be nice.

2 lemon grass (4 inch from base, lightly smashed) and some curry leaves (both are optional)

50gm chicken curry powder (1 small pack)

200ml Thick Coconut milk or milk extracted from 1 fruit 

Water

400gm Russet Potatoes, about 2 medium sized ones. Or any other floury potatoes.

Extra salt for seasoning

Method:

1. Chop the chicken into smaller pieces. Marinate with 1 tsp salt. Leave for 30 minutes.

2. Finely chop shallots and garlic, or you may use a food processor, but I don’t find that necessary.

3. Heat wok with oil. Put in chopped garlic and shallots, fry until slightly golden and fragrant.

4. Put in curry powder and fry for a few seconds until fragrant. Add in lemon grass and curry leaves now ( if using) and toss for a while.

5. Put in chicken and cook until the skin looks cooked. Put in2 or 3 tablespoons of the coconut cream (upper layer of the coconut milk) and cook until the milky colour disappears (the milk has turned to oil) Put in water to cover the chicken.

6. While the water is coming to a boil, peel and cut potatoes into chunks. Put them into the wok to cook with the chicken. Cover the wok. (Remember to stir them once a while as the spices tend to settle at the bottom and can get burnt)

7. Cook the curry until the potatoes soften and then reduce the gravy to desired amount. 

8. Lastly pour in the remaining coconut milk. Bring to a boil and taste season with salt. 

9. Remove from heat and dish up.

*Do not season anything with potatoes way too early. If not you will end up with a bland curry and extra salty potatoes.

This Curry Chicken is not spicy at all.  If you want to add some  heat to it, just add chilli powder or some ground  dried chillies into step (3)

This is a creamy curry chicken, with the creaminess derived from the melted russet potatoes and the coconut milk that is added at the end. It taste almost like Yeo's canned curry chicken, but Yeo's has candlenuts added in and mine doesn't.

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