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Entrée – Poultry
Chicken Curry with Potato |
This recipe was inspired by
Bakri Bin Keplee, of Bintulu, Malaysia.
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Yield: six portions
Ingredients:
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1 lb. |
potato, peeled |
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1/2 c. |
cooking oil |
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2 1/2 lb. |
chicken breast or thigh meat, cubed |
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1 c. |
Bombay onion, sliced |
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1 Tbsp. |
garlic, chopped fine |
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1 Tbsp. |
ginger, chopped fine |
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1 Tbsp. |
curry leaves or bay leaves |
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3/4 c. |
curry powder, hot |
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1/2 c. |
turmeric powder |
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1 tsp. |
salt |
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2 each |
packages of chicken bouillon |
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1 qt. |
water |
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1/2 c. |
tamarind extract |
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3 c. |
coconut milk |
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Procedure:
Boil potatoes until cooked halfway through. Drain and hold warm.
Over high heat in a large heavy-bottomed pot or sauté pan, sauté chicken cubes, onion, garlic and ginger in the oil until they are golden brown.
Add curry leaves, curry powder, and turmeric powder; cook until fragrant.
Add salt, chicken bouillon, water and the potatoes, simmering until the potatoes are tender and the sauce is thickened slightly with the starch from the potatoes.
Bring mixture to a boil and add tamarind juice and coconut milk. Then reduce the heat and allow the mixture to reduce for about 5 minutes, until the sauce lightly coats the back of a spoon.
Serve with steamed greens, leafy vegetables and plain boiled rice.
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