Chicken Curry
Chicken Curry. Fill Your Cart With Color Today! Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand.
Ingredients
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You need of A. Preps
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It’s 1-1.5 kg of Chicken thighs
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It’s 5-6 of large potatoes
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It’s of washed, peeled and cubed big
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It’s 1 C of Cooking oil
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It’s of B. Blend into a fine paste
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It’s 1 of medium size brown onion
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It’s 1/4 C of candlenuts (opt)
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Prepare 3-4 of garlics
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Prepare 1-2 C of dried chillies deseeded, soaked & softened in boiling water
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It’s of C. Paste
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Prepare 1 C of meat curry powder
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It’s As needed of Water
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It’s of D. Spices
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Prepare 1 of cinnamon stick
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Prepare 1 of star Anise
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You need of F. Extras & Seasoning
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You need 1 tsp of sugar
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Prepare 1 tbsp of thick tamarind juice
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Prepare 2-3 tsp of or to taste Chicken seasoning powder
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You need 270-300 g of coconut cream
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Prepare of Note:
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Prepare 1 of . Dried chillies can be replaced with fresh red chillies
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It’s 2 of . We use Red pack BABA'S Meat Curry Powder
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It’s 3 of . Tamarind juice- mix a thumb size tamarind pulp with hot water
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Prepare of Use 2 tbsp of hot water and squeeze the pulp
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Prepare 4 of . We use KNORR Chicken Seasoning Powder
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It’s 5 of . We use only AYAM Brand Coconut Cream. Use 1 whole can/tin
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Prepare of This brand uses 100 % pure coconut – no starch or gum added
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Prepare 6 of . Ingredients No.2, 3, 4 – from Asian grocery
Steps
- A. Wash and cut chicken into a chunky bite size. Avoid cutting chicken too small. Cube potatoes into big chunks. Keep aside..
- B. Cut dried chillies and soak in boiling water for 10 minutes or until soft. Then blend it into fine paste with the rest of the ingredients in B..
- C. Pour enough water to curry powder and mix to make a soft paste..
- Cooking The Dish – Over medium heat, preheat 1/2 – 1 cup of cooking oil in a big wok or deep sauce pan. Once oil is ready, pour in B (blended paste) and stir for 2-3 minutes then add C (meat curry paste) and D (spices). Sauté until oil is separated from the paste. Add A (chicken and potatoes) and 1 cup of water. Stir until everything is well-mixed..
- Turn heat to medium low. Cover and leave to cook for 5 minutes. Remove the lid and add everything in F (seasonings) except coconut cream. Taste and adjust accordingly. Stir well and put the lid on again and simmer until potatoes are fork tender. Stir in between simmering time..
- Check the potatoes. Once tender, add coconut cream. Stir to combine and leave for a minute then turn the heat off. Transfer chicken curry to a serving bowl and serve with homemade sandwich bread or steamed white rice..
In this family-friendly chicken curry dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogurt. Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. Stir in coconut milk and tomato paste.
