Wednesday, 14 November 2012

Creamy Chicken Curry

I used to cook more curry dishes during winter, I need some comfort food to keep myself warm. We had a mild winter last year and I hope it would be the same this year. I hope and I hope...but it was already started to snow two weeks ago even though just for a day, and the weather is getting colder and colder these days, and it is only autumn now.... I am not particular like winter, besides shorter daylight, I tend to get sick during winter and I am coughing.

Ok, back to the topic today. I found this chicken curry recipe from Wendy's Table for 2.....or more. It is relatively easy to prepare, with easy available ingredient, I can get a yummy creamy chicken curry. I used to cook chicken curry by using paste. I always think cooking it from scratch need plenty of time to prepare, it actually not. Besides I always struggle to find those ingredients I need. Well, I am living in a small town with a small asian shop, not every ingredients are available here, sometimes need to wait for weeks or months for some ingredients to be back in stock. Wendy's recipe is quick and easy, please hop over to her blog for original recipe.

Creamy Chicken Curry

Recipe adapted from Table for 2...or more
6-8 chicken thighs
1 tsp salt
4 large shallots, finely chopped
2-3 cloves garlic, finely chopped
3 lemon grass (4 inch from based, lightly smashed)
50g chicken curry powder
1 tsp of hot curry powder
200ml thick coconut milk
12 small new potatoes
10 tofu puffs
Salt for seasoning

1) Wash the chicken thighs, trim of excess fat and cut into smaller pieces, marinate with 1 tsp of salt, leave it for 30 minutes.
2) Heat up oil in a pot, put in chopped garlic and shallots, fry until fragrant.
3) Add in chicken curry powder and curry powder, fry until fragrant. Toss in lemon grass.
4) Put in chicken and fry for 4-5 minutes. Add water to the pot, just sufficient to cover the chicken. Bring to boil.
5) Put in potatoes and tofu puffs, cook for 5 minutes. Cover the pot with lid and continue to cook with low heat until potatoes are tender.
6) Add in coconut milk and season with salt.
7) Dish up and serve.


  1. Having a good dish of curry isn't easy in western curry. For what I've seen in Sydney, many of the restaurants have used to much of coconut milk to cover the taste! I love curry very much & your curry looks delicious! Hai, due to late sleep & always baking(getting the heat from the hot oven), I can have months of sorethroat. Now I feel so sick of it that I'm so scare to eat anything that is spicy or deep fried! I bought a pack of premix rendang sauce for so long now that i think it must have expired now, still don't get a chance to try due to throat issue! Try both chinese & western medicine, not seem to be working!

    1. Hi Jessie,
      Yes, same here, they use too much curry powder here, and no curry taste no spicy at all..I am coughing now and I still eat spicy stuff, baked stuff, heaty food, etc, I just can't resist it everytime, this result a long healing time. I have try your LHG, watercress soup, mung bean soup, cucumber juice, gui ling gao, still the same...For your throat issue, have you tried rinse it with listerine? I am not sure if it works, but sometimes work for me sometimes not. Hope you recovering soon, yours there is summer now, pretty hot isn't it?

  2. Hi Stephanie, thanks for dropping by to visit my blog. Your curry looks very appetising. Its definitely more convenient to use a good paste for the curry. Actually I am the ready made curry paste type of cook, and its only recently I learned about the ingredients and made my own paste. It's easier to get those kind of cooking ingredients in Singapore.

    1. Hi Mich,
      Yes, I agree with you, it is easier and faster to cook it with paste, they are just too handy, however when you learn the ingredients and make the paste from scratch, you will find the homemade stuff actually taste better. I am also learning how to make my own paste too..

  3. Hi Stephanie,
    That is a yummy looking creamy chicken curry you have there.
    I see you added in tofu puffs, i love that stuff. It will soak up all the curry gravy and when you bite in it all the goodness of the gravy oozing out in your mouth..hehe (my family make our own tofu puffs too)
    Do you buy frozen ones at the Asian market??


    1. Hi Mui,
      Yes, I like to cook tofu puffs in this way too. There are from Asian supermarket, but not frozen one. It is not available all the time, sometimes have to wait for ages for it to be back in stock.
      That's is good you got your homemade tofu and tofu puffs, can you teach me how to make it? hehe..