Chicken Curry for Curry Day!

for the past few days i wanted to do some cooking during the weekend but was thinking what to cook. so i decided to cook Chicken Curry and so coincident the day i wanted to cook my curry is Cook and Share A Pot of Curry. Click on the link to read more about it!

i saw this Chicken Curry Recipe here and decided to follow it! but i couldn't find A1 Instant Chicken Curry Sauce so end up i replace it with Baba's Hot & Spicy Meat Curry Powder! and to think that they are the SAME! i forget one is SAUCE and the want i brought was POWER! its very different.

frankly, i don't really like this Chicken Curry i made, i feel that there is something missing don't have the same curry taste from shop outside.

Baba's Hot & Spicy Meat Curry Powder

3 stalk of Curry leaves

3 stalk of lemongrass, cut to 5cm lengths, making slits on the stalks to release the flavour

3 tomatoes, slice into half

shallots, peeled and minced

Coconut Milk 250g

Heat oil and fry the shallots until lightly browned

Add curry power and stir fry until fragrant.

then i added 250ml of water while stirring the curry powder

add in the lemongrass and curry leaves, Simmer for 10 minutes

add in Chicken and simmer for 10 minutes

this is the spice i brought. left to right: 1pkt Chill power, 2pkt Five Spices Powder, 1pkt Cloves. each at 5g.

all the spices i put together.

add in the potatoes and simmer for 10 mins or until soften.

put in the coconut milk. simmer again.

this is how it look like after i mixed them up.

after around 2hr my curry look redder and thicker.

Ingredients (Copyright by Noob Cook Recipes ps: i add in some info of my own too!)

- 1 packet (250g) Baba's Hot & Spicy Meat Curry Powder

- 4 thigh and 5 drumsticks chicken

- 5 potatoes, peeled and quartered

- 3 stalks lemongrass, cut to 5cm lengths, making slits on the stalks to release the flavour

- 5 shallots, peeled and minced

- 3 stalks curry leaves

- 1 tbsp cooking oil

- 250ml coconut milk (or coconut cream for a richer taste)

- 500ml water

- chilli powder, to taste (optional)

- salt, to taste (optional)

Directions

1. In a pan or wok, heat oil and fry the shallots until lightly browned. Add curry sauce and stir fry until fragrant.

2. Add water, lemongrass, chicken and curry leaves. Simmer for 10 minutes.

3. Add potatoes and simmer for another 10 minutes, or until the chicken is cooked.

4. Reduce heat, stir in the coconut milk and warm the curry. Add chilli powder to taste for extra heat and season with salt (or other seasonings) if necessary. Serve with warm rice or sliced baguette.