I am re-energized. I am inspired. I am on a curry rampage Grrrrr……
After the previous success of Rendang Ayam, hubby was itching for another curry dish and this time, he was specific. Obviously I couldn’t resist the temptation of another night of curry because guess what? I love curries too. In Malaysia, curry is a staple dish for lazy people like me cause well … it goes all the way with a plain bowl of egg noodles, steamed rice or toasted white bread 🙂 And if you have extras, save it for breakfast, lunch and dinner the next day LOL
Usually, I would just go with the instant curry chicken paste that I normally buy but this time around, I’ve decided to make the curry paste from scratch. In case if you’re wondering why bother to make from scratch when I can just buy instant? Well, I like to taste the spices that goes into my curry (which in the case of instant paste, you can’t) and to have that fragrant aroma fill up the kitchen when my hubby walks into the house and exclaim,
“Curry? Smells so good, honey and it’s making me so hungry now!”
And it does not just smell good – it tastes better than any curries that I’ve ever tasted! Better get enough bread and steamed rice to soak up all that sauce because if not, I’m telling you, “You will regret.” 😉
Chinese Curry Chicken (adapted from Patsie Cheong’s Mixed Rice Stall)
1 kg chicken drumsticks, cut into small chunks
500 g yellow potatoes, washed, peeled and cut into wedges
150 g coconut milk
pinch of salt
150 g red shallots
80 g garlic
2 pieces candlenut
1/2 cup water
3 tbsp curry powder
2 tbsp chilli paste
2 tbsp sugar
1/2 tbsp coriander powder
3 lemongrass, sectioned
5 stalks fresh curry leaves
1/2 cup water
1. Blend or pound together shallots, garlic and candlenut until you get a paste-like consistency. Heat up a 1/2 cup of peanut oil in a wok and add the blended ingredients with curry paste ingredients. Stir fry until fragrant.
2. Add chicken chunks and cut potatoes into the wok. With a wok spatula, mix them well and ensure they are coated with curry paste. Pour in the other 1/2 cup water or just enough to cover all the ingredients in the wok.
3. Cover with wok lid and bring to boil. Taste and adjust seasoning with sugar or salt. Reduce to medium and simmer for about 40 mins or till cooked.
4. Pour in the coconut milk and season with salt to taste. Stir to mix the coconut milk well into the curry. Cook for another 3-5 mins. Serve.