Restaurant-Style Chicken Curry
Restaurant-Style Chicken Curry
Ingredients
- 4-5 potatoes, medium-sized, peeled and cut into large chunks
- 1/2 cup cooking oil, as needed for frying and stir-frying
- 1 onion, large, diced
- 2 tablespoons minced garlic
- 1 large spoon Malaysian curry powder
- 1 large spoon Indian curry powder
- 2 bay leaves
- 6-8 pieces chicken, drumsticks and/or thighs
- 2 cups water
- 1 can evaporated milk
- 1 carton coconut milk
- 1 tablespoon fish sauce, to taste
- 1/2 teaspoon granulated sugar, a sprinkle, to taste
- 1/2 teaspoon chicken powder, a sprinkle, to taste
- 1/4 teaspoon MSG, a sprinkle, to taste
Instructions
- 1
Peel and cut approximately 4-5 medium-sized potatoes into large, uniform chunks. Set aside.
⏱️ 5 min
- 2
Heat about 1/2 cup of cooking oil in a wok over medium-high heat. Add the cut potatoes to the hot oil. The purpose is not to fully fry but to form a skin on the outside of the potatoes to help them stay whole in the curry. Cook for about 5-7 minutes, stirring occasionally.
⏱️ 7 min
- 3
Once a skin has formed on the potatoes, remove them from the oil using a slotted ladle and drain them in a colander. Set aside.
⏱️ 2 min
- 4
In the same wok, with a small amount of oil remaining (add a bit more if needed, about 1-2 tablespoons), add the diced onions. Stir-fry them over medium heat.
⏱️ 3 min
- 5
Continue to cook the onions on low heat until they become translucent, about 5-7 minutes.
⏱️ 7 min
- 6
Add the minced garlic to the translucent onions and stir-fry for 1 minute until fragrant.
⏱️ 1 min
- 7
Add 1 large spoon of Malaysian curry powder and 1 large spoon of Indian curry powder to the wok.
⏱️ 1 min
- 8
Stir-fry the curry powders with the onions and garlic. Observe how the mixture 'sucks up all the oil.' If the mixture becomes too dry, add more oil (1-2 tablespoons) or a splash of water. Continue stirring and moving the mixture until it develops a 'deep red color,' about 3-5 minutes.
⏱️ 5 min
- 9
Add the 2 bay leaves to the curry base.
⏱️ 1 min
- 10
Once the curry base is a deep red color, add the chicken pieces (drumsticks/thighs) to the wok and stir to coat them with the curry paste.
⏱️ 2 min
- 11
Pour in 2 cups of water, ensuring it just covers the chicken.
⏱️ 1 min
- 12
Return the par-fried potatoes to the wok. Give it a quick stir.
⏱️ 1 min
- 13
Cover the wok with a lid and cook for 30 minutes over medium-low heat, allowing the chicken to cook through and the flavors to meld.
⏱️ 30 min
- 14
After 30 minutes, remove the lid. Add the entire can of evaporated milk, the carton of coconut milk, 1 tablespoon of fish sauce, 1/2 teaspoon of granulated sugar, 1/2 teaspoon of chicken powder, and 1/4 teaspoon of MSG to the curry. Stir well to combine all ingredients.
⏱️ 3 min
- 15
Simmer for another 5 minutes, uncovered, to allow the flavors to fully incorporate and the curry to thicken slightly. Taste and adjust seasonings (fish sauce, sugar, chicken powder, MSG) as needed.
⏱️ 5 min
- 16
The chicken curry is now ready to be served, typically with rice.
Kitchen Tools
Nutrition Facts (per serving)
- 4-5 potatoes, medium-sized, peeled and cut into large chunks
- 1/2 cup cooking oil, as needed for frying and stir-frying
- 1 onion, large, diced
- 2 tablespoons minced garlic
- 1 large spoon Malaysian curry powder
- 1 large spoon Indian curry powder
- 2 bay leaves
- 6-8 pieces chicken, drumsticks and/or thighs
- 2 cups water
- 1 can evaporated milk
- 1 carton coconut milk
- 1 tablespoon fish sauce, to taste
- 1/2 teaspoon granulated sugar, a sprinkle, to taste
- 1/2 teaspoon chicken powder, a sprinkle, to taste
- 1/4 teaspoon MSG, a sprinkle, to taste
Instructions
- 1
Peel and cut approximately 4-5 medium-sized potatoes into large, uniform chunks. Set aside.
⏱️ 5 min - 2
Heat about 1/2 cup of cooking oil in a wok over medium-high heat. Add the cut potatoes to the hot oil. The purpose is not to fully fry but to form a skin on the outside of the potatoes to help them stay whole in the curry. Cook for about 5-7 minutes, stirring occasionally.
⏱️ 7 min - 3
Once a skin has formed on the potatoes, remove them from the oil using a slotted ladle and drain them in a colander. Set aside.
⏱️ 2 min - 4
In the same wok, with a small amount of oil remaining (add a bit more if needed, about 1-2 tablespoons), add the diced onions. Stir-fry them over medium heat.
⏱️ 3 min - 5
Continue to cook the onions on low heat until they become translucent, about 5-7 minutes.
⏱️ 7 min - 6
Add the minced garlic to the translucent onions and stir-fry for 1 minute until fragrant.
⏱️ 1 min - 7
Add 1 large spoon of Malaysian curry powder and 1 large spoon of Indian curry powder to the wok.
⏱️ 1 min - 8
Stir-fry the curry powders with the onions and garlic. Observe how the mixture 'sucks up all the oil.' If the mixture becomes too dry, add more oil (1-2 tablespoons) or a splash of water. Continue stirring and moving the mixture until it develops a 'deep red color,' about 3-5 minutes.
⏱️ 5 min - 9
Add the 2 bay leaves to the curry base.
⏱️ 1 min - 10
Once the curry base is a deep red color, add the chicken pieces (drumsticks/thighs) to the wok and stir to coat them with the curry paste.
⏱️ 2 min - 11
Pour in 2 cups of water, ensuring it just covers the chicken.
⏱️ 1 min - 12
Return the par-fried potatoes to the wok. Give it a quick stir.
⏱️ 1 min - 13
Cover the wok with a lid and cook for 30 minutes over medium-low heat, allowing the chicken to cook through and the flavors to meld.
⏱️ 30 min - 14
After 30 minutes, remove the lid. Add the entire can of evaporated milk, the carton of coconut milk, 1 tablespoon of fish sauce, 1/2 teaspoon of granulated sugar, 1/2 teaspoon of chicken powder, and 1/4 teaspoon of MSG to the curry. Stir well to combine all ingredients.
⏱️ 3 min - 15
Simmer for another 5 minutes, uncovered, to allow the flavors to fully incorporate and the curry to thicken slightly. Taste and adjust seasonings (fish sauce, sugar, chicken powder, MSG) as needed.
⏱️ 5 min - 16
The chicken curry is now ready to be served, typically with rice.