Chicken curry

There are so many types of chicken curry but I always love the one that my mother taught me which is what I am sharing here. When I was living alone in London I will cook a whole chicken then divide it into portions and freeze them. That way, I can have chicken curry with bread anytime. Nowadays I don’t make it very spicy so the children can eat it too.

Ingredients

½ chicken cut into small pieces

3 large potatoes

3 lime leaves (limau purut)

Coconut milk (liquid or powder) I like using powder because the balance can be kept in the fridge for some time

2 packs of chili paste. I normally make a whole batch, divide it into little bags and freeze them ready for whenever I want to cook a chili dish

Take the chili paste out of the bag whilst it is still frozen otherwise the paste will stick to the bag.

In case you are wondering what the number 4 means, it refers to the number of tsps paste in the bag.

Mix thoroughly

Heat some oil in the pan

Put in the chili paste and stir until it is fragrant.

If needed add a little water to prevent the chili being burnt

Put in the chicken pieces and mix well

Cover for a couple of minutes so that water in the chicken can be released

Add more water and stir well

Wash and cut the potatoes into fairly big pieces

Add the potatoes

Add the coconut milk, lime leaves and more water

Season with salt and a pinch of sugar

Cover again and simmer on low heat until chicken and potatoes are cooked

Dish up and serve with steamed rice or roti chanai or bread

My family loves to eat the curry with tau yew bah. What they do is mix the two gravies into the rice and they will always have second helping

My 2 year old curry king

This is how he says “best”