Chinese-Style Chicken Curry Recipe: This chicken curry dish has been my family’s favourite picnic meal since my children were young. Now they are grown up and have their own families. However this dish still brings us together and reminds us of those happy memories! This dish goes best with french loaf or steaming hot white rice, so be sure to cook extra rice to go with it!
When we stayed in Ang Mo Kio and my children were still young, it was a family routine for us to have a picnic almost every weekend by the beach at East Coast, together with my sister and brother-in-law. They always looked forward to the big pot of Curry Chicken served with french loaf from Delifrance, and the big tupperware of Fried Bee Hoon that I would prepare. We would mount our bicycles to the back of our car and head for the beach. While the children were enjoying building sand castles and playing with water, the adults would be chatting away happily. Those were the days….
Ironically, after we shifted to the east some 20 years ago, we hardly went to the beach. A couple of weeks ago, I suggested a repeat of what we had done in the past but this time round my grandchildren were part of the party. There we had our long forgotten picnic at East Coast Park. Hope that this dish will also find a place in your family bonding time, and bring back great memories everything you have this dish with your loved ones!
Hope you enjoy this recipe, and please leave me a comment below if you have any questions, suggestions or feedback for me!
Suggested Modifications for Special Diets
- Egg-Free: No modifications needed.
- Fish-Free: No modifications needed.
- Nut-Free: No modifications needed.
- Shellfish-Free: No modifications needed.
Chinese-Style Chicken Curry
Steaming hot chinese-styled chicken curry goes perfectly with french loaf or white rice!
- 12-15 Shallots
- 2 cloves Garlic
- 2 stalks Lemon Grass
- 1 Chicken Medium sized
- 2 tsp Coarse salt For washing chicken
- 5-6 tbsp Oil
- 1 packet Wet Chicken Curry Powder
- 2 cups Water
- 1/2 tsp Salt Depending on the types of curry paste, to taste
- 1 packet Coconut Cream (Santan) Kara Brand recommended
PREPARATION FOR CHINESE CHICKEN CURRY (40mins)
Peel the shallots and garlic, and chop finely.
Peel the potatoes and cut in chunks.
Wash the lemon grass, cut into 2 and smash it with a chopper.
Rub the chicken with coarse salt all over and inside out. Wash it thoroughly and drain.
- Chop the chicken into chunks and set aside.
COOKING METHOD FOR CHINESE CHICKEN CURRY (1 hour)
Add 4 Tbsp of oil in a wok and fry the potatoes for about 10 mins under medium fire.
Remove the potatoes and transfer on a plate leaving the oil in the wok.
Add the remaining oil (1-2 Tbsp) to the wok and turn the fire to low.
Next, add in the shallots and garlic and fry until limp.
Mix in the curry paste and stir constantly ensuring it does not get burnt.
Add in the chicken and mix well with the curry paste.
Put in the potatoes and mix well.
Add in the 2 cups of water, lemon grass and salt (1/2 tsp or to taste), and stir the mixture to ensure it is well mixed.
Transfer the curry chicken into a pot and bring to a boil over medium high heat for 20 minutes stirring it constantly. Cover the pot with a lid, leaving a gap. Do not cover the pot completely.
Lastly add in the coconut milk and mix well and continue to cook over medium low heat for another 15 minutes until the potatoes are soft but not disintegrated.
Serve hot with french loaf or rice.
- It is very important to stir the curry mixture constantly especially after the coconut milk has been added to it, as it has the tendency to stick to the bottom of the pot and get burnt easily. The worst thing to happen to the curry is for it to get burnt, because burnt curry tastes awful. Once burnt, there is no remedy, so you will have to dump it and start over.
- Frying the potatoes first helps prevent them from breaking up after it is added to the curry mixture.
- When frying the spices, the heat must be turned down to low as the spices gets burnt easily.
- Do not cover the pot completely with a lid when cooking curry or any other curries, otherwise the curry will turn out to be very lumpy and not smooth.
- Shallots, garlic and lemon grass are a must as they provide that deep flavour typical of curries. More shallots will give the curry a denser texture and a heavier body.
- If you are planning to have curry for dinner, try to cook it first thing in the morning. The longer the chicken and the potatoes steep in the curry gravy, the better they will taste. Its even better if you can cook it the day before. Overnight curry always tastes better because the potatoes steeped in the curry will release starch, giving the curry more body.
- Do not add the coconut milk into the chicken curry from the start because it gets burnt easily. Add it in only during the last 15 mins of the cooking time.
- The total time for the curry is about 35 mins or until the potatoes and the chicken are tender.
- You will need to adjust the amount of salt added depending on the types of curry paste. Some curry pastes are already quite salty, so make sure you taste the mixture first before adding the salt.