Chicken Curry With Potatoes

Four months ago, when I was in Penang, my brother told me to bought a pack of non-MSG curry powder. As working hours had been so cruel, and my brother had been miles away, I just had the chance to cook the curry last week. Eat it along with Roti Canai, our family really had lovely lunch :)

This Alagappa's curry powder is Penang's original product, who has existed for 70 years. Do google it, and you'll find out that this one is the most recommended curry powder on the internet. Furthermore, it's already cover the coriander, cumin, anise, chilies, turmeric, perungayam, and other secret spices; suits you who find difficulty in finding curry spices nearby, or simply for you who are too lazy to grind.

Even though it's already containing required spices, adding more fresh seasoning will rise it delicacy :9 I follow this recipe, and add some modification. Enjoy!

Chicken Curry With Potato

Yield: 15

Total time: 1 hour 45 minutes

Ingredients:

• 3 tbsp Curry Powder
• 15 chicken pieces
• 5 large potato, diced
• 3 cups milk / coconut milk
• 1/2 cup water
• salt (about 3 tsp) and pepper to taste

Spices A:

• 1/2 bulb large onion, diced
• 10 shallots
• 5 cloves garlic
• 3 lemongrass
• 1 large fresh chilies (optional)

Spices B:

• 1 stick cinnamon
• 2 star anise
• 5 cloves
• 3 cardamom, crushed

Direction

1. Using food processor, grind Spices A to paste. Combine with curry powder, set aside
   
2. On large pot, fry Spices B until cinnamon wither
   
3. Add in curry powder mixture, saute on low heat until fragrant
   
4. Add chicken, mix well. Sprinkle salt and pepper.
   
5. Pour water, simmer on medium heat with lid on for 15 or until chicken turns firm
6. Pour milk while stirring slowly. Add potatoes, simmer with lid on for 15 - 20 minutes until potato is well cooked
   

   

   *Drooling*
7. Serve while it's warm along with Roti Canai or rice.