Friday, January 23, 2015

French Classic Baked Chicken by Angela Seah Thulin


Curry Chicken by Angela Seah Thulin

Living abroad, it is difficult to get the right ingredients for cooking Curry Chicken. I was given this A1 instant curry paste by a friend (Thanks Sharon Foo) during my last trip back to Singapore and now i put it to good use when Christine Tan shared how this can be cooked easily.

Ingredients -

450g potatoes
1 packet of A1 instant curry paste (230g)
1 lemon grass, chop into 3 parts
 4-5 gloves of garlic, smash it gently 
900g - 1kg of chicken thighs (about 4 big thighs)
600ml water or more
200ml kara coconut milk
1 tsp light soya sauce
1 tsp sugar

Steps -
1. Wash your potatoes and boil them till just soft texture. About 20 - 25 minutes. Then drain the water and peel off the skin. Cut into quarters.
2. Wash the chicken thigh clean and pat dry. Then rub turmeric powder/curry powder on it. Set it aside.
3. Heat up 1 tsp oil and fry the smashed garlic and lemon grass till fragrance.
4. Add the whole packet of instant paste in and fry for a minute.
5. Then add all the chicken thighs in and stir to mix well. Cook the chicken till it turns opaque. About ten minutes.
6. Add the coconut milk in and stir then pour water in and stir again. Let it cook for another 15 minutes in medium heat with lid cover.
7. Then at this point - add light soya sauce and sugar to taste. Adjust accordingly.
8. Continue simmering with lid close for another 15-20 minutes in medium heat or until the chicken meat are cooked and tender.

Try it! Hope you like it!