Chicken Curry – Asian Style
Summary
- This recipe features tender chicken pieces simmered in a rich, aromatic curry paste, complemented by pan-fried carrots, potatoes, and bell peppers. It's a comforting and flavorful dish that's perfect for a hearty meal, offering a delightful blend of spices and textures.
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All Ingredients - Main Ingredients
- Chicken 1 kg (cut into pieces)
- Carrot 2 medium (cut into chunks)
- Potato 2 medium (cut into chunks)
- Red Bell Pepper 1 (cut into chunks)
- Onion 1 medium (chopped)
- Garlic 4-5 cloves (minced)
- Ginger 1 inch (julienned/strips)
- Bay Leaves 2-3
- Curry Paste 1 packet (approx. 50-70g)
- Water 1.5-2 cups
- Cooking Oil 4-5 tablespoons
All Ingredients - Seasoning
- Black Pepper 1 teaspoon (ground)
- Salt 1 teaspoon (to taste)
- Magic Sarap Seasoning 1/2 teaspoon (optional)
Tools You'll Need
- Pan
- Wok
- Pot
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
Step-by-Step Instructions
Step 1: Pan-fry Carrots and Potatoes
Add 2-3 tablespoons of cooking oil to a pan. Add the carrots and pan-fry until slightly browned, approximately . Then, add the potatoes and continue frying until they are also slightly browned, about . Remove the carrots and potatoes from the pan and set aside.
Step 2: Pan-fry Bell Pepper
Using the same pan, add the red bell pepper and pan-fry until slightly softened and browned, approximately . Remove the bell pepper and set aside with the other vegetables.
Step 3: Sauté Aromatics
Heat a wok or large pot with 2-3 tablespoons of cooking oil. Add the garlic and until it turns light brown, approximately . Then, add the ginger and for another minute. Add the chopped onion and fry until soft and translucent, about .
Step 4: Cook Chicken with Spices
Add the chicken pieces to the wok with the aromatics. Add bay leaves, ground black pepper, and salt to taste. Mix thoroughly and cook until the chicken is lightly browned on all sides, approximately .
Step 5: Add Curry Paste
Add the entire packet of curry paste to the chicken in the wok. Mix well, ensuring all chicken pieces are evenly coated with the curry paste, approximately .
Step 6: Simmer Chicken
Pour 1.5-2 cups of water into the wok, ensuring the chicken is mostly submerged. Add the optional Magic Sarap seasoning. Stir to combine. Bring the mixture to a boil, then the heat to low, cover the wok, and let it until the chicken is tender, approximately .
Step 7: Combine with Vegetables
Once the chicken is cooked and tender, add the previously fried carrots, potatoes, and bell pepper back into the wok. Mix well to integrate all the vegetables with the curry sauce.
Step 8: Final Simmer and Serve
Cover the wok again and let it for a few more minutes, approximately , to allow the flavors to meld and the sauce to thicken to your desired consistency. Remove from heat and serve hot.
Pro Tips
• Adjust the simmering time in the final step if you prefer a drier curry.
Variations
• You can add coconut milk for a creamier curry.
• Other vegetables like green beans or peas can be added.
Your Notes
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