Curry Chicken

Cooked Curry Chicken for dinner. I got the recipe from Lifestyle magazine, and changed it from Spareribs Curry to Curry Chicken by using chicken drumsticks and Earthen Pot Indian Curry Chicken Powder. Many of the ingredients like lemon grass, chillies, curry leaves and sugar were additional ingredients that I had added to the recipe. Another thing is, the original recipe called for ingredients like shallots and garlics to be sliced thinly instead of grinding. Haha.. enough said, otherwise you doze off while reading this!



Curry Chicken

Ingredients:
6 chicken drumsticks (abt 575g)
50g curry powder for chicken
2cm piece of ginger, cut into fine strips
4 medium sized potatoes, (cooked and halved)
1 cup of coconut milk or evaporated milk
3 cups of water
Oil for frying
2 lemon grass, crushed (top part only)
2 stems of curry leaves
salt to taste
sugar to taste

Grinded ingredients:
10 shallots
6 garlics
5 fresh chilies


Method:

Mix chicken with 3 tbsp of curry powder and marinate for 1 hour.

Blend remaining curry powder with enough water to form a paste.

Heat oil and fry the grinded ingredients and ginger till fragrant. Add the curry paste and stir fry till fragrant. Add chicken and curry leaves, stir-fry for 2 to 3 minutes before adding water, lemon grass and salt to taste.

Bring to boil, and simmer the chicken gently for 30 minutes. Add the coconut milk and potatoes and simmer till chicken are tender and the gravy is thick. Add sugar to taste.