Saturday, May 3, 2008

Chicken Curry With Potatoes

This is my first time cooking chicken curry.


5 five drumsticks
4 potatoes, peeled and cut into 4 pieces each. Cook in boiling water until soft.
1 cup of fresh coconut milk
chicken curry spices (bought from wet market)
1 onion and some belacan, blended.
Cooking oil


1. Heat oil in a wok, fry blended onion and chicken curry spices until fragrant and the oil separates.

2. Add chicken and stir fry for 8 to 10 minutes. Add some light soy sauce. Stir in water. Cook for 10 minutes.

3. Add coconut milk, and simmer for 10 minutes.

4. Put in potatoes and cover. Simmer until chicken are just tender.

5. Add salt to taste. Cover for a while then dish out to serve.

Lesson learned: Next time I will try to use half chicken that cut into bite-size pieces, as it takes quite a long time to get the drumsticks cooked thoroughly.

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