Cook up an aromatic feast with this Peranakan version of the classic chicken curry and have a delicious home cooked dish on your table in no time.
- Letting the curry cool down for 10 minutes will allow you to savour the full flavour and richness of the dish. You will notice that the curry will taste much better the next morning!
- Using Fresh produce and ingredients makes all the difference to flavour and the overall quality of your food.
- Fried potatoes are much tastier and do not break up easily in the curry sauce while cooking.
Chop garlic and slice ginger into thin slices.
Prepare lemongrass, chopped onions and potatoes.
In a large wok, or pot, heat up oil, fry garlic, onions, ginger, lemongrass and meat curry paste till fragrant.
Add in chicken pieces, sear the chicken pieces, for about 10 mins or so.
Add in the coconut milk, light soy sauce, dark soy sauce, chicken cube while adding water along the way. Place curry leaves inside and allow it to simmer.
Simmer for about 20- 30 mins under low heat. Depending on how you like your chicken. I like my chicken meat when they are just about to fall off the bone.
Stir occasionally to make sure that the bottom does not burn.
Fry potatoes in a frying pan till golden brown and allow to dry on a kitchen towel. Add in the fried potatoes. If you choose not to fry the potatoes, you’ll have to add it after adding the coconut milk.
Boil for another 10 minutes. Do a final taste adjustment. Season with salt or add more soy sauce.
Turn off heat and allow it to sit for 10mins before serving with steamed rice or baguettes.
You may also serve it with yellow noodles as another option.