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.
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.
Curry Chicken Recipe
- 350 g Thai red curry paste
- 6 mid sized potatoes cleaned, peeled and cut
- 850 g free rance chicken cleaned and chopped
- ⅔ cup cooking oil
- 2 cups coconut milk
- 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 red chilled for garnishing
- 1 kaffir lime leaves for garnishing
- Wash and cut taupok (tofu puffs) into smaller pieces
- Wash, peel, and cut potatoes into smaller pieces (about 1 inch squares)
- Sear chicken over medium high heat, evenly. Remove from pan and set aside. The chicken pieces need not be thoroughly cooked at this point.
- Heat about 1/3 cup cooking oil over medium heat and add potatoes. Fry potatoes until slightly crispy. Then remove and set aside.
- Heat about 1/3 cup cooking oil over medium heat and add curry paste. Stir fry 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 coconut milk and mix well.
- Add taupok (tofu puffs) and let it boil over low medium heat.
- Add fish sauce and season to taste. Optional to add curry powder. Let it boil over low heat for another 8-10 minutes.
- Serve with rice, bread or roti prata.