Skip the blender, pestle and mortar, this is my quick and easy way to prepare Potato & Chicken Curry at home. It can be served with rice on its own or use as fillings for pastry, steamed bun, bread, curry puffs and many more.
I'm using Dancing Chef yellow curry paste in this recipe, it's mildly spicy, even my boy who doesn't eat spicy food loves it. And the best thing is....these convenient blends contain no MSG, preservatives or artificial colouring. :)
Curry Bread Recipe >> 咖喱面包食谱
|Curry Bread Recipe >> 咖喱面包食谱|
100g Chicken Breast Meat, diced small/ minced 鸡肉碎 100克
160g cooked Potato 马铃薯 160克
(Peeled, diced, steamed for 20 minutes or until softened.马铃薯去皮，切小，蒸20分钟或至软）
15g Shallot, finely chopped 小葱头 15克，剁碎
2.5 tbsp/ 40g Dancing Chef Yellow Curry Paste 咖喱酱 40克
(if you're using other curry paste, adjust the seasoning accordingly. 不同牌子的咖喱酱味道不同，需自行调味)
1 tbsp Coconut Milk 椰浆 1汤匙
3 tbsp Water 水 3汤匙
Some oil for cooking 油 适量
1/2 tsp Corn Flour 玉米粉／粟粉 1/2 小匙
1/4 tsp Sesame Oil 麻油 1/4 小匙
1/2 tsp Soy Sauce 酱油 1/2 小匙
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1. Put chicken meat in a bowl, add in (A), mix well and let marinate for 30 minutes.
2. Heat some oil in a skillet. Add in shallot, cook until fragrant. Add in chicken meat, stir fry until half cooked. Add in potatoes, stir fry until the chicken meat is fully cooked.