miss ene cooks: Curry Chicken

The boy rarely makes food requests as he is very easy going. He pretty much eats anything and everything! I’m quite the opposite, by the way. One weekend, he suddenly said that he felt like having curry chicken for dinner. Being the dutiful lovely wife that I am, I said: Sure!

The thing is, I have never made curry chicken in my life. I eat a lot of it, yes, but to cook it from scratch? Nope. My mum and MIL makes awesome curry chicken so why cook it when they make it so well? I texted my mum for help (as always) but she did not reply to my message (alamak) so I had to turn to Google.

I have found the recipes from The MeatMen to be pretty decent so decided to go with their recipe of Curry Chicken. The recipe also said that it is “easy” and I can deal with “easy” so let’s do this.

We happened to be at Parkway Parade so I popped into Giant Supermarket to grab the necessary ingredients. I am putting their recipe here with my own notes in blue italics so that the next time I want to cook it again, I can refer to this post.

Curry Chicken
Servings: 4 | Time: 1 hr 20 min | Skill: Easy


  • 1 whole Chicken (cut in pieces)
  • 3 large potatoes (skin off)
  • 30g ginger slices
  • 10 cloves garlic
  • 5 shallots
  • 50g fresh chili paste (no fresh ones at the supermarket so got the closest one I could find)
  • 5 tbsp curry powder
  • 3 tbsp. oil
  • 1 stalk lemongrass
  • 20 curry leaves
  • 600ml water
  • 200ml coconut milk (random brand from Giant but the best is to get Heng Guan’s)
  • 1 tbsp salt (adjust to taste)
  • 1 tbsp sugar (adjust to taste)
  • ½ tbsp chicken powder (I used Knorr’s chicken seasoning powder)


  1. Cut 3 potatoes into large pieces (with or without skin on depending on preference)
  2. Blend 30g ginger slices, 10 cloves garlic and 5 shallots in a food processor (food processor did not work so I just chopped them all very finely)
  3. Add 50g fresh chili paste and 5 tbsp curry powder to shallots mixture, mix well
  4. Add 3 tbsp oil to a pot, then add the spice paste and stir fry till fragrant
  5. Add chicken, 1 stalk lemongrass (bruised) and 20 curry leaves, continue to stir fry and mix
  6. Once the chicken starts to cook, add 600ml water
  7. Next add potatoes, bring to boil and let it simmer for another 20 mins.
  8. Add 200ml coconut milk and bring to boil, turn the heat down to low
  9. Add 1 tbsp salt, 1 tbsp. sugar and ½ tbsp. chicken powder (all adjust to taste)
  10. Cook for another 20 mins and it’s ready.
  11. Note it you have the time let the curry sit for 1 hour before serving to let the curry flavour soak into the chicken and potatoes (I did this and I think it really allowed the flavours to seep in so plan in advance)

This is how the spice paste looked like.


My mum tells me she just buys the paste from the wet market as it is all nicely blended. This cuts down the preparing process by quite a bit. Told her to please get me 5 packets, I’d keep them in the freezer. Hur hur.

And this is how my maiden attempt at curry chicken turned out:

IMG_6536 (1)

The boy gave it the thumbs-up but I thought it could be more spicy and ‘lemak’ (creamier/thicker). Shall give curry chicken another go when I get the spice paste from my mum!


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