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http://www.lifestylefood.com.au/recipes/12511/chicken-curry

LifestyleFOOD.com.au

Chicken Curry

This chicken curry is a fusion of Nyonya and Indian spices.

Ingredients

  • 600 gms chicken thigh cutlets - remove skin

  • 4 tablespoons oil

  • Ingredients 1

  • 1 big onioin - sliced

  • 2 cardamons

  • 5 cm cinnamon stick

  • 3 cloves

  • Ingredients 2

  • Blend to a paste

  • 3 tablespoons curry powder

  • 2 tablespoons of fresh chillies - remove seeds

  • 1 tablespoon fresh ginger or even ground ginger can be used

  • 3 garlic - sliced

  • 2 lemon grass - sliced

  • 2 candle nuts or buah keras

  • Ingredients 3 - mix well

  • salt to taste

  • 4 tablespoons Greek yoghurt

  • 1½ cup chicken stock or tomato juice

  • Ingredients 4

  • 300 gms new potatoes or any type of potatoes - leave skin on- cut each potato into half

Method

  • 1.

    Heat oil in a wok and fry Ingredients 1 till aromatic.

  • 2.

    Add Ingredients 2, stirring all the time on medium heat for 6 minutes.

  • 3.

    Please do not burn the mixture.

  • 4.

    Add Ingredients 3, stir and mix well.

  • 5.

    Cover and cook for 5 minutes till oil seeps from mixture (rempah).

  • 6.

    Crank up the heat and add meat, stir and cook for 5 mins.

  • 7.

    Cover and cook over low heat for 15 minutes

  • 8.

    Add potatoes, cover and cook till potatoes are cooked through

Notes

Prepare the curry sauce a day ahead and add meat and potatoes an hour before serving. You can roast potatoes before adding to curry.
The potato, as well as the skin, is a great source of vitamin C, vitamin B6, copper, potassium, manganese, and dietary fibre.

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