This is a great version of Curry Chicken using a ready packed curry powder mixture. It's easy to prepare as most of the ingredients are available from any Asian grocers. Word of caution, this is spicy! If you can't stand the heat, I suggest omitting the chili powder for a milder version of this curry.
2 Chicken Breast (about 650 to 700 g) Bone In, cut into smaller pieces
4 Medium Yellow Wax Potatoes
6 Large Eggs, boiled
60 g Chicken Curry Powder
10 g Chili Powder
2 Sprigs Fresh Curry Leaves
1 Medium Yellow Onion, chopped
1 Can (400 ml) Coconut Milk
1 1/2 Cup Water
5 Tbsp Of Peanut Oil
Sea Salt To Taste
Boil the eggs, cool and shelled. Then boil the potatoes until they are cooked but still firm. Peel and quarter.
In a heavy pot, heat the oil and add the chopped yellow onion, together with the curry leaves. Cook until the onions are lightly brown.
Add the curry and chili powder. Cook until they are fragrant. Mix in the marinated chicken and cook for about 10 minutes or until the chicken is almost cooked.
Add the coconut milk with 1 1/2 cups of water. Bring the curry sauce to a boil and then lower the heat and continue cooking for 10 to 15 minutes. Then, add the eggs and potatoes and cook further, for about 15 to 20 minutes. Season the curry with sea salt and serve warm or at room temperature.
Tuesday, April 14, 2009
Cut the chicken into smaller pieces and marinate with 1 Tbsp of curry powder. Marinate in the fridge for about 30 minutes.