There are many types of curry chicken. I particularly like the thick gravy kind of curry chicken. I will let the rice soak up the gravy and then indulge in it. The succulent chicken, mashable potatoes and aromatic gravy just couldn’t get me to stop eating it.
I made a large pot of it and ate it for the whole day. Yep… At 11am, I put it on toast. At 1pm, I ate it with rice. At 3pm, I ate with toast again… At 5pm, Mister Paya’s widened eyes made me look at my plate of rice with curry and thinking whether I should make another pot of curry chicken again…
Well, this happened because of my previous failures. When I have finally got it, I wish I can gobble the whole pot of curry chicken in one go.
So yeah… I have tried many times making curry chicken. I didn’t realise after many failed attempts that I have made 2 mistakes repeatedly and getting the result of raw, unpleasant and sharp smell in my curry chicken.
The first mistake was not cooking the onion till half of them are lightly browned and the second mistake, not cooking the curry paste long enough until red oil emits out from the paste. It has resulted in me tearing and gobbling up a pot of not so nice curry chicken.
So when I came across Azie Kitchen’s blog post on curry chicken. Her curry chicken photo seems so promising and I thought of giving it a try and bam! It was the curry chicken that I wanted. This curry chicken has thick gravy and the russet potatoes have definitely contributed in thickening the curry gravy.
Curry Chicken with Potatoes (serves 4 person)
Adapted from Azie Kitchen
- 6-7 chicken drumsticks, cut into smaller piece, about 800g
- 2 russet potatoes, cut into cubes 3cm
- 1 big onion, slice thinly
- 2 cloves of garlic + 1 inch of ginger, pound to paste
- ¼ cup of vegetable oil
- A pinch of ground turmeric
- 2 tablespoon of curry powder (Baba’s Meat Curry Powder)
- 1 teaspoon of red chilli powder (optional)
- ½ cup + 2 cups of water
- 5 tablespoon of coconut milk
- 1 cinnamon stick
- 2 cardamom
- 1 star anise
- 10 curry leaves
- 2.5 teaspoon of salt
- 1.5 teaspoon of sugar
- Heat up a medium pot/wok with medium heat, add in oil. Once the oil is heated up, add in cinnamon stick, cardamom and star anise. Fry until the cardamom turns light brown.
- Add in onion. Turn to low heat and continue to fry the onion until some of the onion turn to light brown.
- Add in garlic ginger and fry for about 1 minute.
- Add in the curry powder. Mix well with the onion. Follow by adding in ½ cup of water. Mix well so that it forms a paste.
- Cook the paste in low heat for about 20 minutes or until you see red oil starts emitting from the paste. Anyhow this process takes about 15 minutes. Anything less than that will end up with bad curry chicken. Yep, I did that a few times… Below photos show before and after. The after should have some red oil bubbling away.
- Add in curry leaves, potatoes and chicken. Stir so that the curry paste coats the potatoes and chicken.
- Cook until all the sides of the chicken pieces turns white. Add in coconut milk and 2 cups of water. Let it simmer for about 45 minutes.
- After 45 minutes, the curry sauce should be thicken. Add in sugar and salt. Adjust the taste according to your liking. Let it continue to simmer for another 10 minutes. That’s done. If you don’t want thicker curry sauce, add in a bit of water to adjust the thickness according to how you like it.
- You can pair it with steamed rice, noodles or even with toast.