Name: Chicken Curry – Asian Style
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 People
Cuisine: Asian
Ingredients: 1 kg (cut into pieces) Chicken; 2 medium (cut into chunks) Carrot; 2 medium (cut into chunks) Potato; 1 (cut into chunks) Red Bell Pepper; 1 medium (chopped) Onion; 4-5 cloves (minced) Garlic; 1 inch (julienned/strips) Ginger; 2-3 Bay Leaves; 1 packet (approx. 50-70g) Curry Paste; 1.5-2 cups Water; 4-5 tablespoons Cooking Oil; 1 teaspoon (ground) Black Pepper; 1 teaspoon (to taste) Salt; 1/2 teaspoon (optional) Magic Sarap Seasoning

Ready in

60 mins

Cuisine

Asian

Prep Time

15 min

Cook Time

45 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by Ellen's Cooking Playlist on YouTube

Recipe 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.

Adjust servings

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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

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 minced garlic and sauté until it turns light brown, approximately . Then, add the julienned ginger and sauté 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 sautéed 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 reduce the heat to low, cover the wok, and let it simmer 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 simmer 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.

Recipe Variations

• You can add coconut milk for a creamier curry.

• Other vegetables like green beans or peas can be added.

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