Chicken Curry

Chicken Curry, a fragrant and family friendly variation, with the option to adjust the taste and spice level according to your preference.

Chicken Curry is a common delicacy in Southeast Asia. Different Southeast countries, as well as the different communities within these countries produce different variations of curry. In this recipe, I attempted to recreate the flavors of the Singaporean Indian curry that is often served at prata shops. The fragrant and intense flavor of this traditional Singaporean Indian dish is derived from the "rempah", the Malay word for spice paste. The "rempah" is made from scratch and stir fried in oil until fragrant before cooking with the other ingredients. I often make the non-spicy version so that my kids can have it for dinner too. The flavors and spice level can be adjusted according to ones preference, simply by adding or reducing certain ingredients.

Chicken Curry
by Miss Crumbs A Lot

Recipe
Ingredients
1 Whole Chicken (approx. 4 1/2 lbs, cut into medium sized pieces)
3 tbsp Crushed Tomato (for non-spicy version) OR 3 Large Red Chillies (for spicy version)
2 tbsp Mild Curry Powder
1 tsp Fennel Seeds
1 tsp Crushed Red Pepper Flakes
3 oz Shallots (skinned)
1 bulb Garlic (skinned)
2 1/2 oz Ginger (skinned)
2 Star Anise
15 to 20 Curry Leaves
1 1/2 cups Coconut Milk
1 1/2 cup Chicken Stock
4 potatoes (optional)
4 tbsp Cooking Oil
Salt

Cooking Method
1. In a food processor, blend crushed tomato or red chillies, mild curry powder, fennel seeds, crushed red pepper flakes, shallots, garlic and ginger until a smooth paste is formed. This is your "rempah". You may add more chillies for a spicier curry. Set aside.
2. In a large pot, heat oil over high heat. Add in the "rempah" and stir fry until fragrant.
3. Add in chicken pieces and stir fry until the meat is no longer pink on the outside.
4. Add in curry leaves and stir fry further.
5. Add in chicken stock, coconut milk and star anise. Bring to a boil.
6. Add in the optional potatoes and bring it back to a boil.
7. Simmer covered at medium/low heat for 30 minutes.
8. Remove cover and simmer at low heat for 15 minutes until the curry has thicken.
9. Serve with rice, roti prata or bread.

Serves 4 to 6