A pot of curry chicken on a rainy day

A pot of chicken curry can serve about 5-6 person, we are small family and my family is only after the curry gravy and potatoes hence I always have it for 2 meals or left over till the next day for lunch. 

You can also pack into airtight container and keep in fridge and heat it up when you feel like having it later of the same week. 

Ingredients & Cost 

6-8 pcs Chicken Thighs and Drumsticks ~ abt S$ 6-8 (Depends on size, I prefer buying small-medium thigh and drum. 

Of cos using fresh whole chicken is more economical, I bought my chickens parts from fair price with an extra 10% on pasar brand).  

1 pkt chicken curry paste ~ S$2.30 (I'm using Tean's gourmet) 

2-3 potatoes ~ $1 ( I use 3 because my husband only love to eat potatoes). 

2 lemongrass ~ $0.50 

1 onion ~ $0.40 

3 cloves garlic 

2 shallots 

1chilli padi (for extra spice, omit if you are not hot and spicy person) 

1 small pkt fresh coconut milk (250g) - $1.20

500-600ml water 

Oil (I happen to have coconut oil so I use coconut oil for extra fragrance, normal cooking oil is fine too). 

Cost per person is about S$2-3. 

Because my daughter is only after the gravy hence I often eat curry for many meals. 

I had it with bread, rice and noodles. 

Steps 

1. Peel potatoes and cut 1 into 4. Parboil the potatoes and set aside. 

2. Peel garlic, shallots and onion and dice onion. Peel and discard the first few layers of lemongrass and Chop finely. 

3. Put garlic, shallots, onion, lemongrass and chili padi (If Any) into blender and blend into very fine paste. 

4. Wash chicken, pat dry and set aside. 

5. Heat oil in pan/ pot. (I'm using a enamel cast iron pot) 

6. Pour in the blended paste and fry till fragrance. Add in curry paste and continue to fry till fragrance before adding in chicken parts. 

7. Stir fry and coat the chicken with the paste. 

8. Add water and let it boil. (If you have more potatoes add more water as when you boil the potatoes tend to breakdown and thicken the curry).

9. When boiling, add in the parboiled potatoes and simmer to lower heat and let it cook further about 30-45 mins. 

10. Add in coconut milk and simmer for another 5 mins. (I add my coconut milk bit by bit till it suit my taste and i did not add any salt but you may add salt or chicken power for extra tastiness). 

11. Dish out and serve with bread/ rice/ noodles. 

Bon Appetit! 

My thoughts and feelings

There is no right or wrong in cooking. 

You always have to taste it before adding any seasoning. 

It's always better to be safe than sorry, adding bit by bit may sounds very troublesome but it reduces your risk of a failed meal. 

It's always easier to save a bland dish than a salty dish.