I participated in the facebook event, "Cook and Share A Pot of Curry". Hereby sharing the photo and also a simple recipe to go along.
Knowing how to cook a pot of good curry in the past is a great thing to speak about as it is not easy with so many different types of spices, ingredients and getting the right quantity alone is not an easy task.
A lot of food manufacturers have came out with curry paste with simple recipe for busy professional and starters. So now, not knowing how to cook a pot of good curry is no longer an excuse! =)
Ingredients (Serve 3 to 4 pax)
- 10 Medium Chicken Wings or 1/2 kg of Chicken (cut into big pieces with bones)
- 2 Russets Potatoes (Peeled and Cut into Big Chunks - 1 potato into 4 to 6 chunks)
- 3/4 packet of Curry Paste (eg. Brand Khim Yan, A1)
- 100ml of Fresh or Instant Coconut Milk (eg. Brand Kara)
- 1 tablespoon of Cooking Oil
- 300ml Hot Water
- Add Oil in hot pan
- Add Curry Paste and stir for a minute to spread out the paste
- Add Chicken and stir to mix well with curry paste for approx 3 to 4 minutes
- Add hot water in small portion and stir to mix well with paste. Remember to taste it, once the taste is ok (not salty), stop adding water
- Add Coconut Milk slowly while stirring to mix well, now you will see that the color of the curry look like those you dine out =)
- Transfer the above result to a pot
- Add potatoes into pot and stir to immerse potatoes in curry
- Cook in medium to low heat until potatoes and chicken are cooked, approx 30 minutes
Good to go with Rice, or drip the curry gravy with baguette, or well-toasted white bread. It can also be an option for an International or Asian party theme.
Tips and Comments:
- Do not follow the ingredients quantity from the curry paste package completely, especially for water and coconut milk. Remember to taste for the saltiness and look for the color of the curry, once it is ok, stop adding.
- Before you add potatoes, the curry may not taste like curry, but not to worry, after adding potatoes, it will turn different.
- Add potatoes after transfer to the pot so that the potatoes will not break down so fast due to long cooking process.
- Personally, I prefer chicken wings as curry set in nicely into the mid-joint without destroying the tenderness. The con is that the meat will break off once the timing of the cooking process is too long, but if you dont mind the look of a not-so-perfect chicken wings, then why not? =)