Hello everyone. I’m KP Kwan from tasteasianfood.com. Today I want to show you how to prepare an easy chicken curry,
In our restaurant, we make our own curry powder by using more than 10 different
types of herbs and spices. But that is too troublesome if we make it at home!
So today I’m going to show you how do we prepare chicken curry by using a
store-bought curry powder. Let’s take a look how to do it. You can get the recipe
in a description right below the video and more information by following the
link to the blog post. Cut the chicken into large chunks, bone-in and skin-on. Then add a tablespoon of salt to 1 kilo grams of chicken, and mix it up, and leave
it aside to marinate for 3 hours to let the salt penetrate deep into the
internal of the chicken. While we are marinating the chicken, let’s prepare
other ingredients. Cut the potato to the size a little smaller than the chicken
pieces. Let’s prepare a few ingredients that we
need to blend. First, onions. just cut it to big chunks. Ginger. Lemongrass, cut away both sides and peel of the outer sheath, which is green.
Lemongrass is a little harder than ginger and onion, so it is advisable to
cut it smaller into thin slices preferably, so that it is easier to blend. Chili.
I’m using the red chili which is moderately hot. If you do not want your
curry to be too hot, remove those seeds and the pith,
that’s what I’m doing . Cut the chili into small pieces and put it into the blender. Add some cooking oil to the onion, ginger,
chili and lemongrass. Blend until it becomes a smooth paste. Let’s look at it,
yes! It is now become a very smooth curry paste. Transfer the paste to a pan and sauté it
until it turns aromatic. There’s no need to add additional oil as we have
added oil to facilitate the blending. After some time the moisture from the
onion and the chili has gone, and now you can really smell the aroma rising from
the pan. At this point it is time to add the chicken. Give it a good mix and
add the coconut milk. I’m using the fresh coconut milk to enhance the flavor.
Also put in some chopped tomato and then 2 or 3 sprigs of curry leaves. And don’t
forget to put in the most important ingredients, curry powder. Add the curry
powder to the pan and certainly you need some extra water. This store-bought
curry powder has all the combination of the spices that you need for the curry:
cinnamon, star anise, cloves, cardamom, cumin, fennel and many more. Add a little bit more water. Once you combine the curry powder with the chicken, simmer for 10 minutes and covered. Add the potatoes and then continue simmer
over low heat for another 20 minutes or until the chicken is cooked and the
potato turns soft. Now the curry is ready. Wow! the aroma is a complex interplay
of the herbs and spices, it’s really really nice. Look at the gravy. Do a taste
test. And this is my curry chicken. You can serve it with biryani rice, tomato
rice or just steamed rice, chapati, roti jala, paratha, is all good! Garnish with
some fresh curry leaves, and here it goes. This is how I prepare the curry chicken.
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Until then, I’m KP Kwan and I will see you again in the next video. Bye for now.