Recently, I realised the amount of sodium in a pre-packed curry paste is alarmingly high – a whopping 3077 mg per pack! Furthermore, the total fat amounts to 73 g, and 39 g of it are saturated fats! I was shocked out of sorts to say the least. This is just in the paste alone, without the coconut cream or milk added, or counting in the chicken skin and fats yet.
Nonetheless, I have never used curry paste for cooking curry chicken though. It is my mother’s tried and trusted chicken curry recipe that I turn to if a craving strikes.
This recipe has won the palates, tummies and hearts of many, including my family as well as J. I believe it will win many more too. Very easy to make, it doesn’t need more time than using a store-bought paste, seriously. *It merely takes me 5 min or less to make our own paste, considering it is much healthier than using store-bought curry paste, it is wise to spend that extra 5 minutes making your own, since you still have to fry the store-bought paste anyway, and the rest of the cooking method are essentially about the same.
Ingredients: (Serves 4)
- 3 Chicken Thighs + 4 Chicken Drumsticks + 1 Chicken Breast (equivalent to 1.2 kg) Remove skin if desired.
- 1 TBS Cooking Oil
- Sprigs of Curry Leaves
- 1 Lemongrass (bruised at bulb)
- 400 ml Water
- 2 Russett Potatoes
- 2 Yellow Onions
- 200 ml Coconut Cream
- Salt and Sugar to taste
Marinade for chicken
- 2 TBS Light Soya
- 1 TBS Curry Powder
- 10 Small Onions
- 10 Garlic Cloves
- 6 Dried Chilli
- 3 TBS Chilli Powder
- 3 Buak Keras
- Knob of Ginger
- Marinade chicken with light soya sauce and curry powder.
2. Prepare small onions and garlic by skinning them. Leave them whole.
3. Blend all “Blender ingredients” using a blender, pulsing intermittently till a paste consistency is achieved.
4. Add oil to pot and fry the curry paste till fragrant. The paste will turn a little redder at this point.
5. Add the chicken and stir to coat the paste over all the chicken pieces.
6. Add all remaining ingredients into the pot, except the coconut cream, salt and sugar.
7. Bring to a boil, then lower heat to simmer for 30 to 45 min (covered), depending on how you like the potatoes. We like them soft and powdery.
8. Add coconut cream and bring to a boil. Add salt and sugar to taste. I add a heaping teaspoon each of salt and sugar. You can add more if you prefer it more seasoned.
9. Once the curry is boiling, turn off the heat.
10. Serve with basmati rice, multigrain rice or whole wheat baguette. Enjoy!!
Tips: To cut down the amount of fat, replace coconut cream with whole milk. I have used Meiji whole milk, curry still taste wonderful. Trim off the chicken skin too and enjoy a healthy version of curry chicken!
Follow the recipe and give it a try, don’t forget to let us know how it turned out!