Ingredients
- 1 kg fresh chicken cut up
- 1 tsp salt
- 3 fresh lemongrass
- 5 sprigs curry leaves
- 360 g instant curry chicken paste
- 300 ml UHT coconut cream
- 300 g potato
- 5 pcs tau pok
- 2 tomatoes
- 1 tbsp oil
- 1 tsp salt seasoning
Instructions
Prepare the ingredients
- In a bowl, add in chicken and salt. Mix well and set aside for 20 minutes.
- Deskin and cut the potato into equal sizes. Do not cut it too small as it will disintegrate when boiled for too long.
- Cut the lemongrass into halves. Use the back of the knife to pound the bottom half to release the fragrance.
- Rinse the curry leaves and remove the leaves from the branch.
- Cut each tomato into 8 wedges.
- Cut the tau pok into half.
Cook the ingredients
- Heat up a pot, add in lemongrass and curry leaves. Fry it till the water has fully dried up and the leaves are slightly roasted.
- Add in 1 tbsp oil and fry the lemongrass and curry leaves till it’s fragrant.
- Pour in the curry paste. Fry it for 1 minute with the lemon grass and curry leaves.
- Add in chicken and fry it till it’s ¾ cooked.
- Pour in water and potato. Spread the ingredients and ensure that they are fully submerged.
- Close the lid and let it simmer for 20 minutes on medium heat. At the 10 minute mark, check on the curry chicken, give it a good stir to ensure that the ingredients are not burnt.
- 20 minutes later, check the doneness of the potato. It’s ready when the fork can poke through it.
- Add in tomato, stir and cook it for another 7 minutes till it softens.
- Add in tau pok and coconut cream. Give it a good stir and simmer it for 1 minute. Adjust the thickness of the curry with coconut cream gradually.
- Season the curry with salt and it’s ready to serve.