Curry Chicken with Potatoes
Do you love curry chicken, too?
Curry Chicken is undoubtedly one of the all-time favourites among Singaporeans. We love curry so much that we can have it for breakfast, lunch, dinner and even late-night supper!
To celebrate this special occasion, we would like to share this Curry Chicken with Potatoes recipe provided by home cook, Lucinda Lau.
Truly nostalgia in a bowl – this dish brings back the fondest memories Lucinda grew up with. Her mum used to prepare curry chicken for her. To date, it became one of her signature dishes!
Follow home cook Lucinda’s steps to prepare this taste of home!
Here are the ingredients you need: whole chicken, medium-size potatoes, curry powder, coconut milk, rice, curry leaves, lemongrass, ginger, garlic, shallots, salt and soya sauce.
Here are a few tips that will come in handy during ingredients preparation!
- Submerge peeled potato into a bowl of water to prevent it from turning brown
- Submerge shallot into a bowl of water to prevent tearing when removing the skin
- Marinate the chicken with two teaspoons of salt to enhance the flavour
Firstly, parboil the potatoes.
In a pot, boil peeled potatoes for five minutes. If your pot is too small, transfer potatoes into a bigger pot that you are going to cook the curry in.
Boil peeled potatoes in a big pot
Secondly, prepare the curry paste.
In a blender, combine ginger, garlic, shallots and water. Blend into a paste.
Blend ginger, garlic, shallots and water into a paste
Thirdly, cook the curry paste.
In a wok, fry curry leaves and lemongrass till the water dries up.
Fry the curry leaves and lemongrass till the water dries up
Add in oil, curry paste and blended curry paste. Stir-fry till the oil surfaces on top.
Stir-fry the oil, curry paste and blended curry paste till the oil surfaces on top
Fourthly, cook the chicken.
Stir-fry chicken and curry paste till the meat is 3/4 cooked.
Stir-fry the chicken and curry paste till the meat is 3/4 cooked
Transfer the chicken into the pot with potatoes. Add in water, ensure that the water covers the ingredients in the pot. Cook for ten minutes and stir the curry once every three minutes to prevent the bottom from getting burnt.
Once the chicken is fully cooked, add in coconut milk. You may also adjust the taste by adding salt and soy sauce. Allow the mixture to boil for another five minutes till the curry thickens.
Once the chicken is fully cooked, add in coconut milk
Lastly, serve with rice or French loaf! Whichever you prefer!
Curry chicken that can be served with rice or french loaf!
Here you go! Do you love curry chicken too? Try making this and tell us if you love it!
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 30 minutes |
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Curry Chicken is one of the all-time favorites among Singaporeans. To celebrate this special occasion, we had one of our home cooks, Lucinda Lau, to share with us one of her signature dishes. The taste and smell also brings back beautiful memories of her mum's wonderful creation, a nostalgic and fragrant bowl of hot pipping Curry Chicken.
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- 1 whole chicken cut into equal portions (1只鸡，切块)
- 8 potatoes medium size, cut into halves（8个小马铃薯）
- 8 tbsp curry powder mixed with 8 tbsp water into a paste. We used House Brand meat curry powder (咖喱酱：8汤匙House Brand肉类咖喱粉与8汤匙水混合成糊状)
- 250 ml coconut milk （250毫升椰奶）
- 2 rice bowls water (2小碗水)
- 15 g curry leaves rinsed with water (15克咖喱叶，用水洗过)
- 1 stalk lemon grass cut into half, beaten to release the fragrance (1个香茅，切成一半，打扁香茅头释放香味)
- 2 inch ginger (2寸生姜)
- 8 garlic (8瓣大蒜)
- 8 shallots (8瓣小葱头)
- salt to taste (调味：盐)
- soy sauce to taste (调味：酱青)
- Step 1: Parboil potatoes for 5 mins. Remove from water and lay them in a bigger pot that you are going to cook the curry. (在一 个 小 锅 里，煮 软 马铃薯。5分钟后取出，并将它放入煮咖喱的锅里。)
- Step 2: Put Ginger, garlic and shallots with 4 tbsp of water. Blend into a paste. (搅混成糊状：生姜，大蒜，小葱头，4汤匙水）
- Step 3: Cook the curry chicken - In a wok, fry curry leaves and lemon grass till the water dries up. Add in 5 tbsp of oil, curry paste and blended ingredients, stir-fry till the oil surfaces on top. Add in chicken, stir-fry with the curry mixture till the meat is ¾ cooked. Transfer the chicken into the pot with potato. (煮咖喱鸡 - 在热锅里，干炒咖喱叶和香茅，直到没有水份。倒入5汤匙的油，然后将咖喱酱和姜糊一起翻炒。当油浮在辣椒表面上，将鸡倒入锅里一起翻炒。当鸡肉有¾熟后，把全部的料倒入放马铃薯的锅里。)
- Step 4: Pour in water, ensure that the water covers the ingredients in the pot. Cook for 10 mins, stir the curry every 3 mins to prevent the bottom from getting burnt. Once the chicken is fully cooked, pour in coconut milk. Add salt / soy sauce to taste. Allow it to boil for another 5 mins till the curry thickens. （倒入水，煮10分钟。每3分钟搅拌咖喱，以防止底部烧焦。倒入椰浆，加入盐或酱青调味。让它再煮5分钟直到咖喱变稠。）
- Step 5: Serve with rice or french loaf (咖喱鸡可以与米饭或法国面包一起上菜。)
Tips
- Submerge peeled potato into a bowl of water to prevent it from turning brown (把去皮的马铃薯放入一碗水，以防止它变成色。)
- Submerge shallot into a bowl of water to prevent tearing when removing the skin (把小葱头放入一碗水，以防止在去皮时留眼泪。)
- Marinate the chicken with 2 tspn of salt to enhance the flavor (在煮鸡肉前，用盐腌10分钟能帮鸡肉提味。)
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