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Sourish Curry Chicken March 21, 2007

Posted by Angeleyes in Halal, Poultry.

I’ve never attempted cooking curry with coconut milk as I tried not to cook too much of high colestrol food at home since we are eating them outside when we are not cooking.

Last weekend, I have a sudden crave for curry chicken… probably after cooking the DIY Singapore Curry, I just need to have another fix of curry again. I’ve wanted to cook the dry curry using curry powder but PiggyBeng don’t normally eat as he think it will cause constipation… ok, he can be crappy at times with loads of theories!

So, PiggyBeng drove me to the market to get the necessary ingredients but I’ve missed out the most important item – coconut milk! Well, too late to turn back as the market has already closed when I remembered so went to Tesco and bought those so-called fresh coconut milk but pre-packed ones. The verdict – not as fragrant as the fresh one but taste quite ok.

And being me, I always like my food on the sourish side (PiggyBeng prefers those really lemak type) as I will be eating most of it! 😛



  • 4 pcs Chicken thighs with drumsticks (cut into 3 pcs)
  • 4pcs Potatoes (medium size and cut into 4 sections)
  • Water (approx. 1 cup)
  • Coconut milk – 1 whole or approx. 200ml

(A) – Blender/grind

  • 8 Chilies
  • 2 Chili padi (optional)
  • 1 stalk of Lemongrass
  • 4 cloves Garlic
  • 6pcs Shallots
  • 1tbsp Turmeric powder
  • Belacan (0.5mm x 1″)

(B) – Additional

  • 1 stalk of Lemongrass – smash the end
  • 1pc Cinnamon stick
  • 6pcs Shallots – cut into 4 sections
  • 1pc Tomato – big or medium size, cut into 4 sections
  • 1tbsp Lemon juice
  • 3 stalks Curry leaves (removed the stems)


  1. Heat up wok with some oil enough to fry the potatoes till golden brown.
  2. With remaining oil from the potatoes, fry the chicken pieces lighty for 2-3 minutes.
  3. Blender item (A). Put about 2tbsp of oil and fry till fragrant, add in the stalk of lemongrass, curry leaves and cinnamon stick. Stir for a few minutes then add in the cut shallots.
  4. When shallots soften, add in water and continue to stir (you may want to change over to a caserole pot if you are using a non-stick wok to avoid scracthes by the chicken bones) and when boil, add in the fried chicken pieces and stir.
  5. When the curry boils again, add in the fried potatoes pieces and stir till boil before adding the tomato and lemon juice.
  6. Before serving, add in the coconut milk.


Tips: Frying the potato pieces is to help it to disintegrate at a slower pace




1. thecoffeesnob - March 21, 2007

i never cook curries with coconut milk as well but this looks fantastic! i’ll definitely try it out when i find cheaper lemongrass here- they go at 2$ per stalk.

2. Angeleyes - March 22, 2007


geez, i never know lemongrass is so costly in Melb! But when you crave for it, $$ is not a problem right? LOL After all, this recipe only asked for 2 stalks!

1 bowl of curry chicken at the Asian restaurant will cost you at least AUD8-10 so AUD4 for 2 stalks of lemongrass can eat many meals!

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