Chicken Curry Chinese Style Recipe

Chicken Curry  Chinese Style Recipe


  • 3 chicken breast- cut into bite size pieces - remove skin
  • 1 chicken leg - cut into bite size pieces - remove skin
  • (marinate the chicken pieces with 1 tbsp of Alagappa curry powder and soy sauce)
  • 12 Australian baby potatoes - peel off skin
  • 3 tbsp Alagappa curry powder - mix with some water to get a thick paste
  • 2 tbsp of blended dried chilli 
  • 1 cup of slices shallots or pounded shallots
  • 2 pips of garlic 
  • 2 stalk of lemongrass - crushed 
  • 2 sprigs of curry leaves - remove the stem 
  • 1 small piece of cinnamon stick
  • 1 piece of anise ( bunga lawang)

  • 4 tbsp of grapeseed oil
  • 1 cup of Ayam brand trim coconut milk mix with 2 cups of water1
  •  piece of Maggi chicken stock
  • sea salt to taste
  1. In a stainless steel wok ,saute (A) with oil till fragrant and until oil floats to the surface . 
  2. Add in the marinated chicken pieces and potatoes and saute further for another 15 minutes till the chicken are cooked under low heat. 
  3. Add in the coconut milk and chicken stock and keep stirring every few minutes so that the chicken pieces will not stick to the pan and get burn. 
  4. Add in salt to taste.
  5. Dish up and serve with rice or yellow glutinous rice or roti jala.

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