Chicken Curry

Method14 steps

1. 1

   Step 1: Remove the chicken (1) head and any innards if present, then pat the chicken dry with kitchen paper. Keep raw chicken and its utensils separate from prepared food; do not wash it.

   Uses 1 whole chicken, approximately 1.4 kg

2. 2

   Step 2: Cut the chicken into pieces, rub with the 1 tsp marinade salt and marinate for 30 minutes in the refrigerator.

   Cold chicken marinade · 30 minUses All the raw chicken prepared in step 1 · 1 tsp marinade salt

3. 3

   Step 3: Wash the fresh red chilies (6), remove their seeds and cut into pieces. Remove the dried-chili seeds and cut the dried chilies (6) into pieces, then soak in hot water until soft. Drain and discard the soaking water, keeping both prepared chili supplies for the paste.

   Uses 6 large fresh red chilies · 6 dried chilies · Water, as needed to wash the fresh chilies · Hot water, enough to soften the dried chilies

4. 4

   Step 4: Wash the four lemongrass stalks and remove their tough outer layers. Finely cut the white portions of the two paste stalks, keeping their green tops separate. Lightly bruise the other two whole stalks and those retained green tops for simmering.

   Uses 2 lemongrass stalks for simmering · 2 lemongrass stalks for the paste · Water, as needed to wash the lemongrass

5. 5

   Step 5: Wash the galangal (1) and turmeric (20 g), then peel them with the shallots (150 g) and garlic (3–4). Cut the galangal and turmeric into small pieces.

   Uses 150 g shallots · 3–4 garlic cloves · 1 thumb-sized piece galangal · 20 g fresh turmeric · Water, as needed to wash the roots

6. 6

   Step 6: Wash and peel the potatoes (4–5), then cut into chunks. Keep all the paste ingredients, bruised lemongrass and coconut mixture ready before heating the wok.

   Uses 4–5 potatoes · Water, as needed to wash the potatoes

7. 7

   Step 7: Blend the prepared fresh and drained dried chilies, chopped white lemongrass, shallots, garlic, galangal and turmeric with the 5 tbsp paste-blending oil until very fine.

   Uses All the prepared chilies from step 3, with soaking and washing water discarded · The chopped white portions of the two paste stalks from step 4; retain all bruised stalks and green tops separately · All the peeled and cut aromatics from step 5, with washing water discarded · 5 tbsp paste-blending oil

8. 8

   Step 8: Mix all 200 ml coconut cream with all 500 ml water until evenly combined. Divide this prepared mixture into two equal portions: one for the chicken stage and one for the finish.

   Uses 200 ml coconut cream · 500 ml coconut-mixture water

9. 9

   Step 9: Heat the 5 tbsp potato-frying oil in a wok over medium heat. Add the potato chunks and fry for about 5–8 minutes, checking from 5 minutes, until lightly browned. Lift them to a plate, leaving the oil in the wok.

   Lightly brown potatoes · 5 minUses 5 tbsp potato-frying oil · All the peeled potato chunks from step 6, with washing water discarded

10. 10

    Step 10: Add the separate 2–3 tbsp paste-frying oil to the oil left in the wok. Lower the heat and add all the blended paste. Fry for about 10 minutes, stirring constantly and scraping the bottom so the paste becomes fragrant without burning.

    Fry curry paste · 10 minUses The oil remaining in the wok from step 9; keep the fried potato pieces separately · 2–3 tbsp additional paste-frying oil · All the blended paste from step 7

11. 11

    Step 11: Add all the cold-marinated chicken and the first half of the prepared coconut mixture. Stir well with the fried paste and cook for about 5 minutes, stirring occasionally. Once bubbling, transfer all the contents to a pot.

    Chicken in first coconut portion · 5 minUses All the fried paste and oil from step 10 · All the chicken cold-marinated in step 2 · Half of the prepared coconut mixture from step 8; reserve the remaining half

12. 12

    Step 12: Add the bruised lemongrass stalks and retained green tops with the fried potato chunks. Simmer uncovered over medium-low heat for about 20–25 minutes, checking from 20 minutes and stirring regularly to prevent sticking. Continue until the potatoes are tender and every chicken piece reaches 74°C/165°F in its thickest part, avoiding bone when checking.

    Simmer chicken and potatoes · 20 minUses All the bubbling curry contents from step 11 · The two whole simmering stalks and two paste-stalk green tops prepared in step 4; the chopped white portions are already in the paste · All the potato pieces lifted to the plate in step 9, with oil used separately

13. 13

    Step 13: Stir in the remaining half of the prepared coconut mixture. Taste and add only as much of the ½–1 tsp finishing-salt allowance as needed. Cook gently for another 5 minutes, stirring to prevent the bottom from catching.

    Finish coconut curry · 5 minUses All the cooked curry from step 12 · The remaining half of the prepared coconut mixture from step 8 · Finishing salt, as needed from the ½–1 tsp allowance

14. 14

    Step 14: Remove the woody lemongrass stalks and green tops before eating. Serve the freshly cooked curry hot with ready cooked rice or baguette. If preparing ahead, divide the curry into shallow containers and refrigerate promptly at 4°C/40°F or colder, within 2 hours of cooking or 1 hour above 32°C/90°F. Reheat the chilled curry thoroughly to 74°C/165°F before serving.

    Uses All the finished curry from step 13 · Ready cooked rice, as desired · Ready baguette, as desired instead of rice