Ah Ma’s Curry Chicken (阿嬷开饭 Ep 5)
Ah Ma’s Curry Chicken (阿嬷开饭 Ep 5)
Ingredients
- 1 small whole chicken, cut into pieces
- 5 chicken wings
- 340 g Tungsan curry paste
- 335 ml coconut cream
- 195 g evaporated creamer
- 3 potatoes
- 1 handful fried tofu puffs
- 7 cups water
- as needed salt, for soaking potatoes
- as needed oil, for coating potatoes
Instructions
- 1
Peel the potatoes and cut them into chunks. Soak the potato chunks in salted water briefly, then pat them dry. Lightly coat the dried potato chunks with a small amount of oil.
⏱️ 10 min
- 2
Air fry the coated potato chunks for 10 minutes at 200 degrees Celsius.
⏱️ 10 min•🌡️ 200
- 3
While the potatoes are air frying, marinate the chicken pieces and chicken wings with the Tungsan curry paste for 15 minutes.
⏱️ 15 min
- 4
In a large pot or Dutch oven, lightly stir fry the marinated chicken (no additional oil needed) until it is just seared on the outside. The chicken does not need to be fully cooked at this stage.
⏱️ 5 min
- 5
Transfer the seared chicken to a clean pot if not already in one. Add 7-8 cups of water to the pot and bring it to a rolling boil.
⏱️ 5 min
- 6
After the curry has been boiling for 5 minutes, add the air-fried potatoes to the pot and bring the mixture back to a boil.
⏱️ 5 min
- 7
Add the handful of fried tofu puffs to the pot.
⏱️ 1 min
- 8
Continue to simmer until the potatoes are almost done (tender but still slightly firm). At this point, turn the heat to low.
⏱️ 5 min
- 9
Stir in the coconut cream and evaporated creamer. Mix well to combine.
⏱️ 2 min
- 10
Turn off the heat immediately after stirring in the creams. Serve hot.
⏱️ 1 min
Kitchen Tools
Ah Ma’s Curry Chicken (阿嬷开饭 Ep 5)
- 1 small whole chicken, cut into pieces
- 5 chicken wings
- 340 g Tungsan curry paste
- 335 ml coconut cream
- 195 g evaporated creamer
- 3 potatoes
- 1 handful fried tofu puffs
- 7 cups water
- as needed salt, for soaking potatoes
- as needed oil, for coating potatoes
Instructions
- 1
Peel the potatoes and cut them into chunks. Soak the potato chunks in salted water briefly, then pat them dry. Lightly coat the dried potato chunks with a small amount of oil.
⏱️ 10 min - 2
Air fry the coated potato chunks for 10 minutes at 200 degrees Celsius.
⏱️ 10 min•🌡️ 200 - 3
While the potatoes are air frying, marinate the chicken pieces and chicken wings with the Tungsan curry paste for 15 minutes.
⏱️ 15 min - 4
In a large pot or Dutch oven, lightly stir fry the marinated chicken (no additional oil needed) until it is just seared on the outside. The chicken does not need to be fully cooked at this stage.
⏱️ 5 min - 5
Transfer the seared chicken to a clean pot if not already in one. Add 7-8 cups of water to the pot and bring it to a rolling boil.
⏱️ 5 min - 6
After the curry has been boiling for 5 minutes, add the air-fried potatoes to the pot and bring the mixture back to a boil.
⏱️ 5 min - 7
Add the handful of fried tofu puffs to the pot.
⏱️ 1 min - 8
Continue to simmer until the potatoes are almost done (tender but still slightly firm). At this point, turn the heat to low.
⏱️ 5 min - 9
Stir in the coconut cream and evaporated creamer. Mix well to combine.
⏱️ 2 min - 10
Turn off the heat immediately after stirring in the creams. Serve hot.
⏱️ 1 min