Spicy Chicken Curry for Beginners

Don't feel intimidated yet. Homemade chicken curry has never been simpler with this foolproof recipe for new home cooks out there.

Spicy Chicken Curry Recipe

Make it as spicy or mild as you wish.

Evaporated milk used in this recipe can also be replaced with coconut milk.

You can also add tamarind or tomatoes for tanginess.

Reduce, or omit the sugar if you are making a less spicy curry.

INGREDIENTS:

• 1 kg chicken 
• 1 red onion sliced thinly
• 3 medium-sized potatoes cubed 
• 7 tablespoons meat curry powder (Baba's brand)
• 1/2 (half) cup water
• 1 cinnamon stick
• 4 star anise 
• 2 lemongrass (white part only) bruised
• 2 sprigs curry leaves remove stems
• 5 tablespoons dried chilli paste 
• 100 ml water X 2 
• 1 tablespoon salt adjust to taste
• 1 tablespoon sugar adjust to taste
• 500 ml water
• 200 ml evaporated milk 
• 1/2 (half) cup cooking oil

(A) BLEND:

• 3 medium-sized red onions 
• 7 cloves garlic
• 30 gm old ginger

DIRECTIONS:

1. Mix curry powder with 1/2 cup of water to make a paste. Set aside.

2. Heat oil in a pot on medium heat.

3. Add sliced onions and stir-fry until softened.

4. Add (A), cinnamon stick, star anise, lemongrass and curry leaves. Fry for 3 minutes or until fragrant.

5. Add chilli paste. Stir-fry until oil starts to separate.

6. Add curry paste. Stir-fry for 10 minutes.

7. Add 100 ml of water. Cook for 5 minutes or until oil starts to separate.

8. Add the next 100 ml of water. Cook for another 5 minutes until separates.

9. Add salt and chicken. Stir and cook for 5 minutes until the chicken is lightly browned.

10. Add in the potatoes and 500 ml water. Give a quick mix.

11. Cover the pot with a lid and let simmer for 15 minutes or until the chicken is cooked and potatoes are tender.

12. Lastly, add sugar and evaporated milk. Bring the curry to a gentle simmer until the gravy has thickened slightly.

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