Chicken Curry – with home-made curry paste
I love chicken curry – it goes so well with steamed rice, crusty bread, roti or noodles. The taste of a good chicken curry is very much dependent on the curry powder used. Using the wrong brand of curry powder can lead to a dissatisfying result. Or your favourite brand of curry powder may not be available. especially if you live overseas.
So, I decided to experiment with making my own curry paste. This will ensure that I can have a consistently good curry to satisfy my craving. The curry paste recipe below produces a curry that tastes like that used in the famous beef brisket hor fun curry served in Hong Kong. I am really pleased with the result and am happy to share it. Hope you like it too.
Video Link: https://youtu.be/htptxCuZDE0
- 6 chicken legs & 6 chicken wings
- 4 potatoes (cut into cubes)
- 2 tbsp rice bran oil
- 1 can coconut milk
- Handful of curry leaves
- 2 tsp salt
- 1 tsp sugar
- 1 tbsp soya sauce
- 2 tbsp tomato ketchup
- Curry paste ingredients – grind together:
- 1/2 tbsp coriander powder
- 1 tsp black pepper
- 1/2 tbsp cumin seeds
- 1 anise
- 2 dried chillies
- 1/2 tsp chilli powder
- 1 tbsp turmeric powder
- 1 clove
- 1 cardamom pod
- Pinch of ground cinnamon
- Pinch of ground nutmeg
- 2 candlenuts
- one-inch piece ginger (chopped)
- 6 cloves garlic (chopped)
- 1 onion (chopped)
- Place all the curry paste ingredients into a grinder. Grind till fine.
- Place 1/2 a portion of curry paste into the chicken pieces. Massage the spices into the chicken pieces to ensure even coating. Set aside to marinate for at least 1/2 hour.
- Heat 2 tablespoons of oil in a pot. Place the remaining 1/2 portion of curry paste into the hot oil. Fry over low heat, stirring constantly to prevent burning. Fry till fragrant. Add more oil if the mixture appear dry.
- Add the marinated chicken and fry under medium heat for about 10 mins or until the oil starts to separate out.
- Add coconut milk and bring it to a boil. Cover and simmer for 15 mins.
- Add potatoes and salt, and continue to simmer until chicken is tender and potatoes cooked (another 20-30 mins).
- Add curry leaves and seasoning (salt, sugar, soya sauce & ketchup). Taste and adjust seasoning to your liking.
- Serve with hot steamed rice, crusty bread rolls, roti or noodles.