CURRY CHICKEN

Name: CURRY CHICKEN
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Asian
Ingredients: 1.2 kg chicken, cut into bite size; 60 g Meat curry powder (mixed into paste with water); 1 star anise; 1 cinnamon stick; 4 pieces of chilli (deseeded and pound well); 200 g shallots (pounded well); 4 garlic cloves (pounded well); 4 potatoes (peeled and cut into wedges); 4 tbsp Knorr Hao Chi Seasoning; 400 ml of water; 200 ml thick coconut milk; salt to taste

A signature dish that every cooking embracer in Singapore will identify with! We recommend for you to cut the chicken to bite size so greater flavours can be achieved while you simmer the curry. You can also experiment with different meats to create your rendition of curry such as fish or pork.

30 mins

Cooking Time
Extreme

Difficulty
20 mins

Prep Time
6 People

Serves

1.2 kg chicken, cut into bite size
60 g Meat curry powder (mixed into paste with water)
1 star anise
1 cinnamon stick
4 pieces of chilli (deseeded and pound well)
200 g shallots (pounded well)
4 garlic cloves (pounded well)
4 potatoes (peeled and cut into wedges)
4 tbsp Knorr Hao Chi Seasoning
400 ml of water
200 ml thick coconut milk
salt to taste

Heat 4 tbsp of oil and sauté star anise and cinnamon.
Add in ground ingredients and stir fry for 2 minutes, then add in curry paste and stir fry another 1 minute. If paste sticks on to pan, spoon in a tablespoonful of thick coconut milk. Continue to fry until oil separates.
Add in chicken and fry till well coated with curry paste.
Add potatoes and pour in water and KNORR HAO CHI ALL-IN-ONE SEASONING.
Bring it to boil, then lower fire and simmer chicken for 25 minutes over medium fire, stirring once a while.
Once chicken is tender and potatoes are cooked, add in thick coconut milk and salt to taste.
Bring it to boil and turn off fire.