Grandma's chicken curry special

Name: Grandma's chicken curry special
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 kg chicken parts (can be wing, thigh or drumstick); 2 potato, medium, peeled and cut into wedges; 1 yellow ginger (turmeric), peeled outer skin, sliced (please use glove to avoid stain); 1 blue ginger (galangal), peeled outer skin, sliced; 1 lemongrass, trim the root and discard green upper portion, use only white stem; 20 small purple onion, peeled and chopped; 6 dried red chilli, soaked in water to soften, remove seed and cut into tiny bits (please use glove); 200 ml coconut cream/milk, do not dilute; 300 ml water; 3 tbsp cooking oil

SALG @hipposama

Singapore

Dedicated this recipe to my grandma from whom I learned basic cooking. This is a 20 year old recipe I remember she cooked for me only. Fortunately I used to help her pound the ingredients, that's why this recipe is still in my memory. Being her last descendant, it will be of great merit to impart this recipe to everyone who loves curry.

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Ingredients

1 hour

4 servings

Main
1/2 kgchicken parts (can be wing, thigh or drumstick)
2potato, medium, peeled and cut into wedges
Spice
1yellow ginger (turmeric), peeled outer skin, sliced (please use glove to avoid stain)
1blue ginger (galangal), peeled outer skin, sliced
1lemongrass, trim the root and discard green upper portion, use only white stem
20small purple onion, peeled and chopped
6dried red chilli, soaked in water to soften, remove seed and cut into tiny bits (please use glove)
Other
200 mlcoconut cream/milk, do not dilute
300 mlwater
3 tbspcooking oil

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Steps

1 hour

1

Wash chicken parts with coarse salt and rinse clean with water.
2

For those not sure what the spices look like. Here is a photo taken before being pounded/grind.
3

Grind/pound each spices one by one, then mix together to grind/pound. If you using pounder, crush/smash the lemongrass in mixture. If you using grinder, crush/smash the lemongrass separately, do not grind lemongrass.
4

Heat cooking oil in frying pan using medium heat. Stir fry the spices till fragrant for 3 minutes.
5

Add in chicken parts. Stir fry till chicken evenly mixed for 5 minutes.
6

Turn off the heat. Add coconut cream/milk. Stir everything till chicken parts evenly coated.
7

Scoop everything in frying pan to a big pot. Add in potato and water. Use low heat to simmer for 20 minutes. Do not cover the pot completely to avoid boiling over. Stir the curry frequently to avoid curry being burnt at bottom.
8

Ready to serve with rice while hot.

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Cooksnaps

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SALG @hipposama

on October 01, 2014 08:45

Singapore

Love to cook and experiment with new cooking methods in addition to traditional stir fry recipes. Living in Singapore, a fantastic place to eat and experience (almost) every kind of cuisine in the world. There are 5 hawker center within my current neighborhood, I would go there for quick meal if I lazy to cook. My favorite food in hawker center include chicken rice, yong tau foo, lor mee, wanton mee, nasi lemak, cai png, bak chor mee, laksa, herbal mutton soup, ah balling, fried kway teow, curry chicken noodle, kopi O.

Keywords

Curry Onion Lemon Grass Turmeric Ginger Galangal Thigh Chicken Drumstick Coconut Chicken Chicken Wings Potato

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Grandma's chicken curry special

Grandma's chicken curry special

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