Curry Chicken

I was invited by Big Boys Oven for a bloggers get together. It was really an honour since I am a newbie and Big Boys and the rest have been in the scene for so long. Initially, I wanted to bring along my signature cupcakes. SIGNATURE because I have baked and featured them in my blog for umpteen times. But on second thought, how can I bring cupcakes to a get together where the hosts are expert in the field of baking and desserts.

Therefore, after much thought I came up with Curry Chicken and Homemade Bread. For now, I'll just post the recipe for Curry Chicken and save the recipe for bread that is much easier with the help of breadmaker for another time.

Marinade together:-

1 whole chicken (approx. 1.5kg)

1/3 cup of curry powder for meat

1 tsp salt

Marinate chicken for 1/2 hour.

Blend together:-
10 chillies (150g)

15 shallots (250g)

6 pips garlic (50g)

20g belacan (prawn paste) - optional

Other Ingredients

1/3 cup cooking oil

2 stalk of curry leaves

1 piece cinnamon stick

2 star anise

2 stalks of lemon grass

1 piece of dried tamarine

7 medium size potatoes - cut into chunks

Coconut milk extracted from 1 coconut

salt to taste

Heat oil in wok until it is hot.

Fry curry leaves, lemon grass, star anise and cinnamon stick briefly.
Pour in blended ingredients and fry using medium heat until oil floats to the top.

Add in chicken and fry for 2 to 3 minutes.

Mix 1/3 of the coconut milk with water and pour over the chicken. Ensure water is enough to cover the chicken.

Bring to boil and simmer until chicken is cooked and potatoes are soft.

Pour in the balance of coconut milk and add salt to taste.

Bring curry to boil then immediately turn off the fire.

Curry Chicken is another versatile dish. It can either be served with plain rice, bread or as topping for noodles.

For those who would like to know how the night goes, please check out All About Yum.