Grasyah's Chicken Curry - Manila Style Curry

Name: Grasyah's Chicken Curry - Manila Style Curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 servings
Ingredients: 1 kilogram Chicken thighs, boneless skinless, cut into bite size pieces; 3 Potatoes, peeled and each cut into 6 pieces; 1 Onion, peeled and quartered; 5 sprigs Fresh Curry Leaves; 75 mL Meat Curry Powder; 473 mL Coconut Milk; 10 Shallot; 5 cloves Garlic; 5 Fresh Red Chilli; 1 inch Ginger; 15 mL Fresh Tumeric; 2 inches Lemongrass, stalk; 7.5 mL Vindaloo Curry Powder

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Pantoh_Together

Prep15 min

Cook45 min

Total1 hr

Servings1

Difficultyeasy

IndianDinner / SupperLunch

Ingredients

1 kilogramChicken thighs, boneless skinless, cut into bite size pieces
3Potatoes, peeled and each cut into 6 pieces
1Onion, peeled and quartered
5 sprigsFresh Curry Leaves
75 mLMeat Curry Powder
473 mLCoconut Milk
10Shallot
5 clovesGarlic
5Fresh Red Chilli
1 inchGinger
15 mLFresh Tumeric
2 inchesLemongrass, stalk
7.5 mLVindaloo Curry Powder

Instructions

1
Mix the curry powder into the blended ingredients.
2
Heat up some oil and fry the potato chunks until they are half cooked, stirring often and remove. Set aside.
3
In 4 – 5 tbsp of oil heated up in a wok or pan, put in the ground ingredients and curry leaves, and sitrfry for about 5 minutes until it is fragrant.
4
Add in the chicken pieces and stirfry for about 5 minutes, to seal in the juices.
5
Add in the potatoes and coconut milk and bring to a boil.
6
Lower heat to medium and simmer for about 25 – 35 minutes until the chicken is tender, stirring occasionally.
7
Season to taste, and serve with white rice.