Chicken Curry

Cooked chicken curry for International Student Lunch today, served it with steamed rice. All of them liked it and they finished everything including the curry gravy!

1 whole Chicken, chopped into 16-20 pieces
6 Baby Potatoes, peeled and quarted
1 cup Coconut Milk
3-4 cups Water
4 tbsp Curry Powder (Babas' brand)
2 tbsp Chili Paste (I used sambal belacan)
1 stalk Lemon Grass, crashed
3 Shallots, peeled and chopped
5 cloves Garlic, peeled and chopped
8-10 Curry Leaves
2 tbsp Cooking Oil
Salt to taste


  1. Mix curry powder with 2tbsp of water to form a smooth paste.
  2. Heat oil in a large pot, saute shallot, garlic, curry leaves, lemon grass and curry paste till fragrance.
  3. Add in chicken, cook for 5 minutes to sear the chicken.
  4. Add in water and bring to boil.
  5. Add in potatoes and let it simmer for about 10 minutes on low heat.
  6. Season with salt.
  7. Add in coconut milk and bring to boil.
  8. Garnish with chopped chili and fried shallots if desire.
  9. Serve with steamed rice or Roti Canai or baguette.

Chili paste can be substituted with chili powder, the amount of chili is very much depends on individual's preference.

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