Wednesday, September 21, 2011

Chicken Curry

When my mom was still alive, she would often brag that even though she taught me how to cook, I have become a better cook than her.  Awww, how sweet of her to say that.  Although I know moms would sometimes say things to encourage their children even if it may not be true.  But thank you anyway mama for your vote of confidence.

Growing up, chicken curry was one of my least favorite dishes that my mom made.  It took me a while to try to make this dish as I always remember how I did not enjoy this dish as a kid.  I would say, I only tried to make this dish up until as recent as less than five years ago.  Yeah, that's a long time, considering I've been cooking for twenty years now.  One day, I just sat down and reflected on how I could improve on mom's curry.  While I never knew how she made hers, but here's my attempt at it.  I hope you like this one mom. -GG-


Serves 3-4

2 packs chicken drumettes (about 16 pieces)
5 cloves garlic (chopped)
1/2 cup onions (chopped)
2 teaspoons curry powder
1/4 cup water
1/4 cup coconut milk
1 Thai chili (chopped)
Salt and pepper to taste
3 tablespoons cooking oil


1.  Wash the chicken thoroughly and drain.  Let drain for a few minutes and sprinkle the chicken pieces with a few dashes of salt and pepper.   Set aside.

2.  On a skillet, heat up the cooking oil on medium heat.  Saute the garlic until golden brown.  Add in the onions.  Add the chicken drumettes and saute all together for about 1 minute.  

3.  Remove the garlic and onions from the pan leaving the chicken in the pan.  You may have to add a bit more oil.  Fry the chiken drumettes until the skin turns slightly brown.  It's OK if the chicken drumettes are not cooked all the way through.  When all the chickens have been browned, put the garlic and onions back into the pan.

4.  Discard any excess oil.  Add the water, chili, curry powder.  Cover the pan and simmer on low heat for about 10 minutes or until the chicken drumettes are cooked all the way through.  If the water dries up, just add more.  Add the coconut milk, cover the pan and simmer for about 2 minutes.  Season with salt and pepper if necessary.  Serve with steamed rice.

Tips:  You may substitute Thai chili with red pepper flakes.  If you are not sure how hot Thai chili is, start by using only half.  Gradually add more to your taste.

Brown the garlic then add the onions.  Careful not to char the garlic or it will be bitter.

Remove as much garlic and onion from the pan, then brown the chicken on all sides.

The chicken simmering in curry.

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