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Happy National Curry Day! Curry has always been my go-to dish during weekends, stressful days, happy days, party nights, LOL basically I can have curry almost every day, as long as my weak tummy can withstand the spiciness. And even since I tried making my own homemade Thai red curry paste, I find it so easy to just whip up a curry dish with curry paste made in advance and stored in my fridge. So here goes my curry chicken recipe. It’s perfect with warm steamed rice, roti prata or naan.
How to cook curry chicken?
I used to think that curry is a complex dish with many steps and ingredients involved. While it’s partially true, the curry paste can be made in advance and stored for quite a long time. Before I learned to make curry pastes, we used to buy off the shelves from the supermarket. Then it’s a matter of frying the curry paste to release the aroma and flavours from the spices in the curry paste. I used to add my own concoction of garlic, onion, ginger, curry powder, and etc to enhance the flavour. However these ingredients can be easily included and adjusted when you make your own paste.
IMHO, chicken curry is perhaps the easiest curry dish to make, simply by first searing the chicken pieces to amplify the savoury flavour of the meat. I love using kampong chicken or what is known as free range chicken in the west. Then fry some potatoes to make it crispy before adding to the curry dish. As well as adding taupok aka tofu puffs that soak up the curry sauce like a sponge.
This curry chicken recipe uses my Thai red curry paste, and I made it less spicy as my tolerance for chilli is quite low. But feel free to add on more spiciness with birds eye chilli, cayenne chilli peppers or more curry powder, as you deemed fit.
Another important ingredient is fresh coconut milk, or coconut cream if you prefer the curry to be thick and creamy. It adds on a rich texture and flavour to the curry sauce. For seasoning, I love to use fish sauce for its earthy savoury umami flavour.
If you like rich creamy curry dish, be sure to check out my creamy butter chicken that goes really well with homemade naan, or my leftover turkey curry using unfinished turkey from my Christmas party which happened almost every year. Fancy something non-spicy, check out this creamy chicken stew, the ultimate comfort food for a weeknight in.
How to store curry chicken
Due to the coconut milk content, I wouldn’t recommend storing the curry chicken beyond two days. Keep the curry chicken in an air tight container and chill in the fridge. You just need to reheat it over the stove or in the microwave before enjoying it again. It will be more flavourful the next (second) day but it will not keep well on the third day onwards.
Curry Chicken Recipe with homemade curry paste 零失败咖喱鸡
Detailed Step-by-Step Video
Ingredients
- 350 g Thai red curry paste, homemade or storebought
- 6 mid sized potatoes, cleaned, peeled and cut
- 850 g free range chicken, cleaned and chopped
- ⅔ cup cooking oil
- 2 cups coconut milk, room temperature
- 2 cups water
- 10-15 pcs taupok (tofu puffs), cleaned and cut into smaller pieces
- 2-3 tbsp fish sauce , for seasoning
- ½ tbsp curry powder, optional
- 1-2 red chilli, for garnish
- 1-2 kaffir lime leaf, for garnish
Instructions
- Wash and cut 10-15 pcs taupok (tofu puffs) (tofu puffs) into smaller pieces
- Wash, peel, and cut 6 mid sized potatoes into smaller pieces (about 1 inch squares)
- Sear 850 g free range chicken over medium high heat, evenly, until about 80% cooked. Remove from pan and set aside. Note: The chicken pieces need not be thoroughly cooked at this point as we will finish the cooking in the curry later.
- Heat half portion of 2/3 cup cooking oil over medium heat in a large based pan, and add potatoes. Fry potatoes until slightly crispy. Then remove and set aside.
- Add the other half of the cooking oil into the pan over medium heat and add curry paste. Stir fry 350 g Thai red curry paste to release its aroma. The paste will absorb the oil and become drier and smoother.
- Add chicken to curry paste and stir fry for about 5-8 minutes.
- Add 2 cups water to slightly cover the chicken. Let it boil for about 8-10 minutes.
- Add potatoes and mix well. Let it boil for about 5-8 minutes.
- Add 2 cups coconut milk and mix well.
- Add taupok (tofu puffs) and let it boil over low medium heat.
- Add 2-3 tbsp fish sauce and season to taste. Optional to add 1/2 tbsp curry powder. Let it boil over low heat for another 8-10 minutes.
- Serve with rice, bread or roti prata. Garnish with 1-2 red chilli and 1-2 kaffir lime leaf.
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