Chicken Curry

27 Aug

This entry is specially dedicated to one of my friends, Lynn Maharet.

In fact, I cooked this dish along with Roti Jala for my mother’s birthday this year. I was relieved that it turned out quite creamy/spicy and oh so close to my mother’s standard. I had googled for the recipe and compared against the instructions behind Baba’s Hot & Spicy Meat Curry Powder. I mixed and matched both recipes and Voila! Not bad for a first-timer aye… hehe 🙂

This is more or less a short-cut recipe but honestly, it works! Ok, here goes nothing 😉


  • 1 whole chicken
  • 4 potatoes (peeled and cut into four)
  • 200 ml coconut milk
  • 2 onions
  • 2 garlic cloves
  • 2 cm ginger
  • 1 cm turmeric
  • 2 tomatoes
  • 1 sprig curry leaves
  • 1 star anise
  • 1 clove
  • 1 cinnamon stick
  • 3 tablespoons spicy meat curry powder
  • 1 tablespoon chilli powder
  • 5 tablespoons oil
  • 1 litre water
  • 1 tablespoon salt
  • 1 teaspoon sugar


Using a mini chopper, chop the onions, garlic, ginger and turmeric and set that aside. Next, chop the two tomatoes and set that aside too.

Heat up the pot and pour in the oil. Saute cinnamon stick, star anise and clove and stir-fry over low heat. Add curry leaves and chopped ingredients and stir-fry until fragrant. Stir in the curry powder and chilli powder and saute it for another 5 minutes.

Add chicken and potatoes and ensure that they are coated well. Pour in the coconut milk and cook for about 5 minutes. Add water, cover the pot and braise over low heat until chicken and potatoes are cooked well; this will take around 20 – 30 minutes.

Add salt and sugar. Continue to simmer in low heat for 20 – 30 minutes or until the chicken becomes tender. Remove and serve with white rice, roti prata or roti jala.


4 Responses to “Chicken Curry”

  1. lynnmaharet August 29, 2010 at 4:17 AM #

    friends loved it! it’s a success for a first try! 2 thumbs up for this 🙂

    • cadymcbronzie August 29, 2010 at 5:15 AM #


      Thanks Lynn. Glad you & your friends loved it 😉


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