Chicken & Potato Curry
By: Nicole Watson
Published: Thursday, September 5, 2013 - 12:05am

Ingredients




- 4 chicken drumsticks (chop into pieces that can fit into mouth)
- 2 potatoes (quartered)
- 10 - 14 meatballs (the Ikea ones work best)
- 1 can coconut milk (pour 3/4 of coc milk in a pot and double it with water to dilute. Keep the other 1/4 in can for further instructions)
- Chilli powder (according to how much you can handle)
- 3/4 bowl Baba's chicken curry powder (mix curry & chilli powder together then form a thin paste by adding water)
- 1 big onion (diced)
- 4-5 garlic (minced)
- 1 piece lemon grass
- 2 pieces star anise
- 2 pieces cloves
- 1 cinnamon stick
- 10 pieces cardamom (soak for 10 minutes in water, then peel open to get black seeds, discard husk)

Preparation

1 Put oil in pot to heat (preferably non stick), then add onions and garlic. 2 When lightly brown, add lemon grass, star anise, cloves, cinnamon stick and cardamom.  (If you can't find lemon grass, star anise, cloves, cinnamon stick or cardamoms, delete. The curry powder already has these but it would be more flavourful if you add them). 3 Stir till fragrant (approx. 2 mins, as long as it's not burnt). Add the curry powder/chilli paste mixture to pot and stir for a minute. Don't let the paste burn so keep stirring and if fire is too strong, turn lower. 4 Add chicken pieces, meatballs and potatoes into the pot and stir well so that all are coated in the curry paste. At this point, you will be sneezing quite a bit but that's normal and you're on the right track! 5 Keep stirring for 2-3 minutes, making sure it doesn't get burnt but it's a nice golden color. 6 Add the diluted coc milk into the pot, stir and let simmer. Add a chicken stock cube for more flavour, or a teaspoon of salt. 7 Cover with lid and let boil on medium heat for 20 minutes, then add other 1/4 can of coc milk to thicken the mixture in the pot. Keep boiling for another 10 minutes and if the curry is boiling too much, lower heat. Chicken should be cooked by now but you want the gravy to be thick, so put on low heat. Taste it and if not salty enough, add more salt or light soy sauce. If gravy is thick enough, you can turn off heat.

About

This is my mom's amazing chicken curry recipe, passed down by my grandma. Hope you all enjoy it! Come by my blog, www.treatsandmeats.com! for more recipes!