咖喱 Chicken is undoubtedly one of the all-time favourites among Singaporeans. We love curry so much that we can have it for breakfast, lunch, dinner and even late-night supper!
To celebrate this special occasion, we would like to share this 咖喱鸡用土豆 recipe provided by home cook, Lucinda Lau.
Truly nostalgia in a bowl – this dish brings back the fondest memories Lucinda grew up with. Her mum used to prepare curry chicken for her. To date, it became one of her signature dishes!
Here are the ingredients you need: whole chicken, medium-size potatoes, curry powder, coconut milk, rice, curry leaves, lemongrass, ginger, garlic, shallots, salt and soya sauce.
- Submerge shallot into a bowl of water to prevent tearing when removing the skin
In a pot, boil peeled potatoes for five minutes. If your pot is too small, transfer potatoes into a bigger pot that you are going to cook the curry in.
In a blender, combine ginger, garlic, shallots and water. Blend into a paste.
Add in oil, curry paste and blended curry paste. Stir-fry till the oil surfaces on top.
Transfer the chicken into the pot with potatoes. Add in water, ensure that the water covers the ingredients in the pot. Cook for ten minutes and stir the curry once every three minutes to prevent the bottom from getting burnt.
一旦鸡肉完全煮熟，加入椰奶. You may also adjust the taste by adding salt and soy sauce. Allow the mixture to boil for another five minutes till the curry thickens.
Here you go! Do you love curry chicken too? Try making this and tell us if you love it!