Try this Red Curry Chicken with Potatoes when you are craving for something hot & spicy. This is the recipe for those who want something quick & simple.
This brand of curry powder that I'm using contains Chilli, Coriander (Ketumbar), Aniseed (Jintan Manis), Black Pepper, Curry Leaves & Turmeric (Kunyit). Almost all the necessary ingredients for a basic curry is already grinded in this little packet of goodness.
Of course you can buy all the herbs separately but as I don't use them much often, even a small packet of each type of herbs will end up sitting in my kitchen cabinets by the end of the day. Hence, a packet of curry powder is all I need in my kitchen.
I love my curry to have a thick gravy, a little bit sourness (that's why I added tomatoes) and less oil used. You can see that my curry don't have a thick layer of red oil on the surface. Some I really find it too oily that you need to use your spoon to push away a few times in order to reach the curry sauce at the bottom. (You know what I mean if you did that too)
Ingredients : (serves 3-4)
480g Chicken Meat - cut into pieces
1pc Potato (about 230g) - cut into cubes - I'm using Russet potatoes
1pc Medium Tomato - cut into wedges
4pc Red Shallots - minced
1pc Lemongrass - hammered
2 sprigs Curry Leaves
15g Curry Powder (for meat) mix with 3 tbsp Water
200ml Water
65g Coconut Cream
1/4 tsp Salt
1/4 tsp Sugar
1 tbsp Light Soy Sauce
3 tbsp Cooking Oil
Step by Step:
1. Cut tomatoes & potatoes into wedges, minced shallots till fine & bruise the lemongrass stalk by lightly crushing it with a pestle, a meat mallet, or the side of a large knife or cleaver.
2. Mix curry powder with 3 tbsp Water to form a paste.
3. Heat up oil in pan. Saute minced shallots till fragrant.
4. Then add in the curry powder paste and stirfry for about 1 minute.
5. Then, add in lemongrass, potatoes, tomatoes & curry leaves. Stir for about 1 minute.
6. Add in chicken pieces and stir to mix evenly. Let it lightly pan fried for about 2-3 mins.
7. Add in coconut milk, water, salt, sugar & light soy sauce.
8. Bring to boil & reduce to low heat. Let it simmer for about 30 mins until potatoes soften. (Use a fork to poke to test softness). Stirring occasionally to prevent burning.
9. Dish up & serve hot with steamed rice, bread, pratha, roti canai, etc...
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