Chicken Curry

Source – Bing

Serves 4.


6 large chicken drumsticks
2 large potatoes, cut into cubes
1 large onion
1 packet A1 chicken curry paste or any good curry paste
1 can Kara coconut cream 425ml
2 tablespoons dark soya sauce
2 tablespoons good oyster sauce
1 tablespoon Maggie seasoning (or Worcestershire sauce also can)
1 tablespoon sugar
1 tablespoon curry powder
1/2 cube chicken stock


Pan fry potatoes in cooking oil till lightly brown. This prevents the potatoes from breaking up easily in the curry later. Remove and set aside.

Pan fry the chicken to brown the skin. This makes the skin of the chicken less rubbery and tough in the curry later. Remove and set aside.

Add curry paste. Stir fry till you can smell the chilli.

Add onions. Stir fry.

Add chicken. Mix it around.

Add 1 can of coconut cream and 1/2 – 3/4 can of water.

Add potatoes.

As long as curry gravy can cover all ingredients, it’s enough water. If not, then add more cream or water, depending on how creamy you like your curry.

Add all other ingredients.

Simmer at medium heat. Leave cover off or on pot open. The curry thickens up nicely if the steam escapes. It’s watery if the cover is on.

Simmer for 8 to 10 mins. Check to ensure potatoes are cooked.

To check if chicken is cooked, stick a sharp knife into the thickest part of a chicken (as near to the bone as possible). If blood runs out, chicken is not cooked. If clear juices run out, then chicken is cooked.

Serve with warm crusty bread, prata or rice.

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