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Categories:
chicken potatoes ginger red shallots garlic cinnamon cloves anise curry powder coconut milk vegetable oil water lime juice salt
Viewed: 35 - Published at: 6 years agoIngredients
- 5 -6 medium sized chicken pieces
- 2 -3 potatoes
- 1 inch ginger
- 5 pieces red shallots
- 2 garlic cloves
- 1 cinnamon stick
- 3 whole cloves
- 2 star anise
- 2 tablespoons curry powder
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 cup water
- 1 tablespoon lime juice
- 1 teaspoon salt
Method
- Mince garlic, and shallots.
- Peel and cut potatoes into 1.5 inch cubes.
- Mix curry powder with the 1 cup water.
- Set aside.
- Heat the 2 tbsp oil in a pot on medium high heat.
- When the oil is hot fry Ginger, Shallots, Garlic, Cinnamon stick Clove and Star Anise until fragrant (Careful not to burn).
- Add curry powder paste.
- Put in chicken and cook until chicken is half done.
- Add potatoes.
- Stir every couple of minutes, so that the bottom wont burn and everything is cooked evenly.
- Add in the coconut milk and salt.
- If you like your curry watery, just add water a little at a time.
- When potatoes are cooked, simmer for a little while more.
- Poke the chicken to make sure its not red on the inside.
- The Potatoes should be tender but not soft until it turns to mush.
- After cooking I usually fish out the spices, like the cloves, anise, cinnamon, and ginger, because it is quite unpleasant to bite into them because they have such a strong taste.
