Tuesday, October 21, 2014

Recipe: My Mum's Chicken Curry with Potatoes + Happy Diwali

A couple of weeks ago, I posted a photo of my mum's chicken curry on Facebook and Instagram, and got some email requests for the recipe. So, here it is!




This is an Asian-style curry which is fragrant from the fresh herbs used - ie lemongrass, curry leaves and daun kesum (Vietnamese mint). My mum has been cooking this for us since we're kids, and it is one of my favorite versions of chicken curry. The gravy is so delicious, that you can't help but have extra helpings of rice. We do recommend making a huge pot of this, so that you'll have leftovers for the next day (we like dunking toast in the curry sauce - I think this is quite a Malaysian way of eating leftover curry). Even Hubby enjoys eating it this way for breakfast!

Now everyone, say thank you Aunty for the recipe :)



And to all my readers and friends celebrating Diwali, Happy Deepavali to you all! :)





My Mum's Chicken Curry
Recipe by Baby Sumo 
Preparation time: 10 minutes
Cooking time: 1 1/2 hours
Serves 4-5

Ingredients
1 chicken maryland
1 chicken breast
1 bulb garlic, minced
3 large onions, sliced
3 stalks lemongrass, bruised with your cleaver
8 stalks curry leaves
6 stalks daun kesum (Vietnamese mint)
6 tbsp curry powder
4 medium potatoes, cut into big chunks
1/2 grated coconut
4-5 tbsp cooking oil
700ml warm water
1 tsp salt
1/2 tsp light soy sauce


1. First, squeeze out as much coconut cream as you can from the grated coconut, you will get about 60-70ml. Set aside. Then, soak the grated coconut in 600ml warm water and squeeze again to get coconut milk.

2. Mix the chicken pieces with 2 tbsp curry powder, 1/2 tsp salt and 1/2 tsp light soy sauce. Set aside to marinate for 10 minutes.

3. In a large pot, heat oil over medium high heat. Add the potatoes and brown, about 3-4 minutes. Remove from heat and set aside.

4. Add chicken (from Step 2) into the same pot and cook for 5-7 minutes,until the chicken pieces are evenly browned. Remove and set aside.

5. Add the garlic and onion, and cook for 2-3 minutes, until the onions are slightly softened and garlic is golden brown. Then, add the curry leaves, lemongrass and daun kesum and cook for a further 30seconds. Add the remaining 4 tbsp curry powder and cook for 1 minute until fragrant. Stir in the coconut milk only and bring to the boil.

6. Once boiling, reduce heat to low and add the potatoes. Simmer for 1 hour, then add the chicken and cook for 15 minutes. Stir in the coconut cream and cook for another 5 minutes. Taste and season with more salt as necessary.

Note: If you have any leftovers, simply reheat before eating and serve with toast bread (soldiers). Dip and enjoy!





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*This recipe was featured on Asian Food Channel's Facebook page on 24 October 2014.

13 comments:

  1. yum....nice with rice, roti cannai and normal roti

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  2. Hi Yen! Your mum's chicken curry is rather unique with the addition of daun kesum. I have lots of daun kesum in my garden and I am very eager to try this recipe. Thank you, Aunty! :)

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    1. I think nowadays she just tends to add in any herbs she has in her garden. Kesum does actually give it a really flavour! :)

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  3. I like your second picture because I can see some toasted bread and it goes so well dipping into the curry!! Absolutely love it!!

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  4. Thank you Aunty for the great recipe! You and your mom know how to cook great food. :) The curry looks so good!!!

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  5. It must be really good to go with toasted bread!

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  6. Thank you aunty for the recipe. I love chicken curry!

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  7. This looks delicious! Yes, two bowls of rice, please! Thank you, Aunty!! :)

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  8. Today is so cold, perfect day to have some curry! :D

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  9. ooo, the curry does sound aromatic with all those herbs ... great recipe from mom, i could imagine licking my spoon with this curry :)

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  10. Gorgeous!!! Happy holiday to you and Happy Deepavali to all your readers celebrating this auspicious occasion.

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  11. Yum! I like the part where you dipped bread or toast into the curry! :)

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