Home-Styled Chicken Curry


  • 3 Pieces (about 600g) Chicken Breast (skinless), cut into chunks

  • 6 Yellow Flesh Potatoes, boiled, peeled, and cut into chunks
  • 8 Hard-Boiled Eggs, peeled
  • 1 Large Yellow Onion, chopped
  • 3 Sprigs Curry Leaves
  • 400 ml Coconut Milk
  • 2 Cups Chicken Stock

  • Sea Salt to taste
  • Peanut Oil for cooking

Curry Powder

  • 4 Tbsp Chili Powder
  • 1 ½ tsp Ground Turmeric
  • 4 tsp Aniseed Powder
  • 4 Tbsp Ground Coriander
  • 1 Tbsp Ground Cumin
  • 2 ½ tsp Ground Black Pepper
  • ¼ tsp Ground Cinnamon


  1. Combine the chili powder, turmeric, aniseed, coriander, cumin, pepper, and cinnamon. Remove 2 tablespoon of the curry powder and season the chicken chunks with a little sea salt. Add 6 tablespoons of water into the curry powder, mix well to form a paste.
  2. In a heavy pot, heat the oil and add the chopped yellow onion, together with the curry leaves. Cook until the onions are lightly brown in color. 

Add the curry paste, and cook until they are fragrant. Mix in the marinated chicken and cook for about 10 minutes or until the chicken is almost cooked. 

Add the coconut milk with 2 cups of water. Bring the curry sauce to a boil and then lower the heat and simmer for 10 to 15 minutes. Then, add the eggs and potatoes and cook for about 15 to 20 minutes. Season the curry with sea salt and serve warm or at room temperature.

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