Friday, October 29, 2010

Chicken Curry With Potatoes


Chicky-chic, chicken again people!! Today, ohlalala! I bring you this Chicken Curry With Potatoes. Believe me please, allow yourself to believe me, or I will force it on you, aha, just kidding people, let me say that chicken curry, though without potatoes is still okay or kay-o (Indian Chicken Curry). But alongside potatoes, additionally, a different style by frying the chicken pieces (Ayam Masak Merah) first beforehand, cooked with spices, curry powder, green chillies, coconut milk, tomato and curry leaves, hunger I bet will absolutely lash you upside down, inside out (Crab Curry, Mutton Parathal, Mutton Kurma, Malaysian Indian Fish Curry & Prawn Devil Curry). The moment you cook this perky mouthwatering chicken curry (Ayam Masak Merah), I tell you, love will splatter all over your house and my house as well. I know. I am not over-exaggerating foodies, neither am I doubting your version to your own chicken curry. Regardless, you must try this nava-k's chicken curry. Aromatic-creamy and hunger twigging chicken curry with potatoes. Alright foodies, I am going to let it go to your hands now, bye there. We'll catch up soon yea!!

Ingredients
For chicken
1/2 chicken - cut into bite sizes.
1 1/2 tsp turmeric powder
1/2 tbsp corn flour
Salt for taste

For curry paste (mix these ingredients with some water for a thick paste)
2 tbsp meat curry powder
A little pinch of garam masala
1 tsp cumin powder
1 tsp coriander powder
1 tsp fennel powder

Other ingredients
3 medium size potatoes (cut into medium size pieces)
1 tomato ( cut into 8 pieces)
2 green chillies (remove seeds and cut into pieces)
1 tbsp ginger paste
1 tsp garlic paste
Spices - 1 cinnamon, 3 cardamom, 1 star anise and 3 cloves
1/2 cup coconut milk
3 to 4 sprigs curry leaves
Oil as needed

Method
Mix chicken with corn flour, turmeric powder and salt.
Deep fry, remove and keep aside.
Leave about 4 tbsp of oil in the same pan/wok.
Fry spices, ginger paste, garlic paste and curry paste till aromatic and oil splits.
Put in potatoes, green chillies, curry leaves and tomato.
Pour enough water to cook potatoes till soft and tender. 
Then,  pour in coconut milk, add fried chicken and season with salt.
Stir, simmer to heat through and remove from heat.


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