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Thursday, 18 December 2014

Potato Chicken Stew with Curry | 薯仔咖喱雞 | Malaysian Chicken Curry - Josephine's Recipes Episode 132

This is the best chicken curry I have ever made, really aromatic, and easy to prepare ahead and is good one in Seasonality table. Absolutely Perfect! Wishing you a merry Christmas. I hope you have some laughs today. Here's hoping you have some luck finding something you like in this instructional video.

1 Big White & Red Onions
1000g Gressingham Corn Fed Poussin / Chicken
12 Tesco Finest Elfe Potatoes
12 Fried Tofu Puffs
18 Fresh Okra

Oil for frying

Dried Chilli into flakes
( Can be made as hot as desired)
2 tbsp Hot Chilli Powder
2 tbsp Hot Curry Powder
2 tbsp Soy Sauces
1 tbsp Maggi Liquid Seasoning
1 Cup Clear Water
200ml Thai Taste Coconut Milk
3 Thai Kaffir Lime Leaves
3 Bay / Curry Leaves
1 Lemon Grass Stick

1) In a Casserole, Heat the oil and fry the onions over a medium heat.
2) Add the potatoes, chicken and simmer for further 5 minutes.
3) Season with dried chilli flakes, hot chilli , curry powder, soy sauces, and maggi liquid seasoning.
4) Add kaffir lime leaves, bay/curry leaves, lemon grass stick, water and continue simmer until the meat are half-cooked.
5) Add the remaining ingredients, fried tofu puffs, and okra. pour the coconut milk to taste and simmer until tender as you desire. Serve with boiled rice, or noodles.

Recipe Source: JosephineRecipes.Co.Uk

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