Grasyah's Chicken Curry - Manila Style Curry
By: Sheri Wetherell
Published: Monday, May 17, 2010 - 8:00am

Ingredients




1 kilo chicken (can use chicken breasts or thighs), chopped into pieces, and marinated 
3 large potatoes, peeled and each cut into 6 pieces
1 large onion, peeled and quartered
5 sprigs of curry leaves (the more the better)
5 tablespoons of meat curry powder (or buy RM2 of wet curry spices fro
2 cups coconut milk (fresh or canned or packeted ones)
To be blended with a little water : -
10 smalls shallots or  onions
5 cloves garlic
5 fresh red chillis or soaked dried chillis
1 inch ginger
1 tablespoon inch fresh turmeric or 1  turmeric powder
2 inches – 3 stalks of lemon grass/serai – use only the bottom 1
1/2 tablespoon of curry powder

Preparation

1 Mix the curry powder into the blended ingredients. 2 Heat up some oil and fry the potato chunks until they are half cooked, stirring often and remove. Set aside. 3 In 4 – 5 tbsp of oil heated up in a wok or pan, put in the ground ingredients and curry leaves, and sitrfry for about 5 minutes until it is fragrant. 4 Add in the chicken pieces and stirfry for about 5 minutes, to seal in the juices. 5 Add in the potatoes and coconut milk and bring to a boil. 6 Lower heat to medium and simmer for about 25 – 35 minutes until the chicken is tender, stirring occasionally. 7 Season to taste, and serve with white rice.

Comments:
Deborah Barnett

only 1/2 a tablespoon of chicken? And 2 what of curry powder? I think your first line of ingredients didn't post right. That's happened to me and I have to go back and fix it.
Sheri Wetherell

sorry deborah. it's chicken and 1/2 tablespoon of curry powder. =)
ruteegee

chicken curry is also one of my favorites... mmmm... i can smell curry just by reading the ingredients hahaha
Eleanor Hoh (wo...

Great to see you use your wok for making curry too!  I'm going to link up Malaysian Chicken Curry.