Wednesday, July 1, 2015

Kids-Friendly Curry Chicken

My little boy had been asking me for curry chicken recently, somehow he needed to prove that he is one brave kid (he relates eating hot & spicy food to being brave, LOL, bad influence from the mommy who loves all thing spicy). Since I'm back from work early today, I decided to stop by the supermarket and get some fresh ingredients to make him a not-so-spicy, kids friendly curry chicken. 

Surprisingly, both him and the little sister loved their curry, they even requested for more rice and insisted to top their rice with curry! *happy*

The potatoes tasted exceptionally good, scroll down and I will share with you the secret..  

Preparation Time: 15 minutes
Cooking Time: 30 minutes 
Serving for: approximate 4 pax

• 8 shallots, 4 clove garlic, 1 small thumb ginger; finely chopped (you may use a food processor)
• 25gm curry powder for meat
• 1 stalk fresh curry leaves
• 300gm fresh coconut milk / evaporated milk
• 1 cup water (or more if you find the curry too thick)
• 4 medium potatoes, peel and cut into wedges
• 500gm/4 whole chicken legs, chopped and rub evenly  with salt
• 1 medium tomato, cut 8 
• 12 stalks long beans, cut strips 
• Few fried bean curds (tou pok), cut halves
• Salt to taste

If you like your curry hot, add 1-2 table spoon of chili paste.. But since I'm making this for the kids I have skipped the chili paste altogether, added extra potatoes instead.

The Making:

1. Heat up 2 large spoon of cooking oil in a large wok, deep fry the potatoes for about 3 minutes until golden, scope aside to drip off the excess oil.

2. Using the remaining oil in the wok, sauté shallots, garlic & ginger until fragrance (about 2 minutes). Add the curry powder and water; stir well to mix.

3. Toss in the chicken follow by potatoes. Cover the wok and let it simmer for 3 minutes.

4. Add the curry leaves, tomatoes and milk, mix well and add salt to taste. Let the curry simmer for another 8 minutes.

6. Add the long beans and bean curds, cook for another 2 minutes and your curry is ready.

Serve hot with white rice & enjoy!

Useful Tips...
• My late mom had taugh me a trick to making extra-yummy potatoes -- deep fry the potatoes before adding them into the curry, this gives them a crunchy crust while maintaining the softness inside. This also prevents the potatoes from falling apart when cooking in the curry. My kiddos could not resist the potatoes and had 3-5 pieces each...

• This is a very mild curry,  but do prepare some drinks for the little ones. :)


1 comment:

  1. That's a nice curry recipe. :) Well I am from India and we rarely eat very hot or spicy food at home. :) Here is how we make it at home.