Cooking Chicken Curry Is Really Simple And Easy

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Easy chicken curry with potatoes

Easy chicken curry with potatoes

Cooking curry is actually really simple and easy. If you like curry, you can easily cook it at home. Forget about making the paste from scratch and forget about using ready paste in a packet if you are concerned about all the preservatives and additives. Just go shortcut like me. You may want to call it a cheat’s way……*grin* 

Kestrel Potatoes from Scotty Brand

Kestrel Potatoes from Scotty Brand

I was overjoyed when I received some Scottish grown potatoes from Scotty Brand last week. They are the Kestrel Potatoes. The potatoes look very fresh and I was just so excited to try them. I had cooked a few dishes since. They taste really delicious. I had also made the potato mash, potato wedges and roasted vegetables with potatoes. The taste and texture of the potatoes are just fabulous. You can get these potatoes from all the major supermarkets.

Like so many other Asians, I have no clue of the different types of potatoes. Back home we usually only get 1 or 2 types of potatoes. But since I came here to Scotland, I had learned a few types of potatoes. Different types of potatoes for different types of cooking. Well, to be honest, I don’t really follow the rule. I will use any potatoes as long as it makes my dish very delicious. I go for the taste and the texture. These potatoes are definitely one that goes on my list. Do give them a try if you haven’t.

Chicken curry rice

Chicken curry rice

I cook curry very often. It just goes so well with rice, noodles, paratha or even bread. I like it particularly with rice. I would pour the curry generously over the rice and really enjoy eating it…..my curry rice…..mmmm. Look at the picture here. Are you drooling?….hehe. That was what I had for dinner….chicken curry with Kestrel potatoes and green beans. My whole family said it’s very delicious.

Ingredients A
1 big onion (peeled and diced)
1/2 whole garlic (peeled and chopped)
1 knob ginger (sliced)

Fry onions, garlic and ginger

Fry onions, garlic and ginger

Heat up some oil in a pot. Add onion, garlic and ginger and fry until fragrant.

Ingredients B
1T Malaysian curry powder
4 potatoes (peeled and cut into big chunks)
1 roasted poussin chicken (or spring chicken)
1 packet of green beans (about 200g)
1 piece of chicken stock (more if you want it more salty)
2C of water (or more)
1/2C coconut milk (or milk)
pinch of sugar

Peel and cut potatoes

Peel and cut potatoes

You can cut the potatoes into any size you like. For chicken curry, I like them in big chunks.

Roasted poussin chicken

Roasted poussin chicken

Poussin chickens are very small chicken. I can easily eat half a chicken. These are the left over from our dinners. I marinated the chicken with some cajun spices, left it for about an hour and then baked it. I baked 2 and we only managed to eat one. So, I have one left to make this chicken curry. The cajun seasoning is a little spicy and it goes well with the curry without affecting the taste. You can of course use any meat to cook this curry. Using ready cooked meat makes this curry dish very easy and quick to cook.

Add curry paste

Add curry paste

Mix the curry powder with some water and mix to a paste. Add to the onion mix and fry until aromatic.

Add potato and water to curry mixture

Add potato and water to curry mixture

Add the potato pieces and 1 - 2 cups of water, depending how much gravy you want. Don’t add too much. You can always add more later. Boil until half cooked.

Chicken curry with potatoes and green beans

Chicken curry with potatoes and green beans

Add the roasted chicken and also the green beans. Add the chicken stock. Cook until the potatoes are fully cooked. Dish up and serve hot.

Potato with asparagus stir fry

Potato with asparagus stir fry

I share some of the potatoes with a few friends. A friend cooked it for lunch and sent me a picture. Wow…….I love that. It was asparagus fried with thinly sliced potatoes. I had never cooked it that way. I got to try it. It was so thoughtful of him even to send me the recipe how to cook it. Here’s his recipe:

Ingredients
2 big potatoes.  (Slice at 1 mm thick.  Wash with plenty of water to remove excessive starch.  It is important to get a crunchy texture. Pat dry)
150g asparagus. (Cut to about 10cm in length)
30ml olive oil
5 ml sesame seeds oil
10 ml soya sauce
5g salt

Method
Heat both oil together until quite hot.
Add potato slices and stir fry for 3 mins.
Add salt and soya sauce. Mix well.
Add asparagus and simmer for 2 minutes.
Dish up and serve hot.

For your info, curry spices are reputed to be good for health. So, if you are not a curry fan, you may want to reconsider. You can always use less curry spice if you can’t eat spicy. A good cure is to have  a glass of milk next to your plate. It’s a quick cure when your tongue feels hot!

Other curry recipes that you may be interested in:
Mixed Vegetables Stir Fry With Curry And Honey
Spicy Curry Green Beans
Curried Sweet Potato Chips
Dry Seafood Curry
King Prawns And Salmon Curry
Malaysian Curry Fish Laksa
Fast And Easy Malaysian Chicken Curry
Baked Chicken Curry

For more Scottish recipes on using the Kestrel Potatoes, you can click on the Scotty Brand badge here.

I will be back soon with more simple and easy cooking. In the mean time I hope you have much fun cooking and baking!

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Quote of the day……

“Happiness….it lies in the joy of achievement, in the thrill of creative effort.”

- Franklin D. Roosevelt

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20 Comments

Priya  on April 10th, 2012

Super delicious curry, totally agree with u..

Ann@Anncoo Journal  on April 10th, 2012

Mary, Love your chicken curry, looks so delicious. I also like to use the cheat way for cooking.
I also made some creamy potato last weekend, will post it soon. :)

Belinda @zomppa  on April 10th, 2012

I adore curry…I am now salivating just thinking about it!!

Lyndsey@TheTinySkillet  on April 10th, 2012

Mary your curry looks perfect…very tempting indeed. I have never heard of kestrel potatoes, but I am like you just use what I like, flavor and texture. What is the difference with Malaysian curry powder? I would like to try it.

Swathi  on April 10th, 2012

Delicious Mary, you made curry simple and easy

Mistletoe  on April 10th, 2012

I’m not a huge curry fan, but someone here is. Your curry does look really tasty. We usually cook ours with carrots, but I love that you used green beans, it helps to bring out the colours in the dish. Maybe next time I will try it with green beans. Thanks for sharing yours and your friend’s recipe with us. I’ve never tried green beans and potatoes combo before. Must give that a try some day also. Hope you’re doing well. Big hugs!!!

Mary  on April 10th, 2012

@Priya - Thanks very much, Priya! :D

@Ann@Anncoo Journal - Great minds work alike….hehe. Creamy potato……ooooh. My girl would love that. She has been talking about creamy potato :D

@Belinda @zomppa - Haha….you can cook this weekend! :D

@Lyndsey@TheTinySkillet - Thanks very much, Lyndsey! Different curry powder has different proportion of spices. I just find that the Malaysian curry powder has a very good blend of spices, not overpowering in any specific one. Give a try. Buy one that’s imported from Malaysia. Hope you like it. Have fun cooking! :D

@Swathi - Thanks very much, Swathi! :D

@Mistletoe - Oh no, wrong post for you then! But at least someone there likes :D How strange, I hardly use carrots in my curry. It’s either green beans or okra. Maybe next time I should add carrots like yours. Come, be my curry fan! :D

suituapui  on April 10th, 2012

It certainly looks great. These days, we use an even shorter shortcut - A1 Mountain Globe instant curry paste. Hmmm…should have got you some when you were home. Let me know when you’re coming this way again…and I’ll get you that and also some masak hitam paste:
http://elinluv.blogspot.com/2012/04/daging-masak-hitam-sarawak-with-bario.html

somewhere in singapore  on April 10th, 2012

Pls reserve a plate for me for my lunch later…. kekeke….

Angie@Angie's Recipes  on April 11th, 2012

It does look very tasty with all the curry gravy and veggies!

Drick  on April 11th, 2012

I love this Mary, the garlic with curry really gets my senses going and I cannot wait to make it… hope you are having a nice spring and it is starting to warm there, it is already hot over here, been wearing shorts for sometime and of course, barefoot whenever I can get away with it… thanks for the recipe, take care and blessings to all of you…

claire  on April 11th, 2012

One curry dish is enough for one meal.. potatoes for carbohydrates, meat for protein and vegetables for fiber! :)

Mary  on April 11th, 2012

@suituapui - Arthur, you just make me miss home all the more…haha. Now I am turning green with jealousy :P I think the next time I go back, I need to bring back a luggage bag of all the goodies. Then I will have endless fun here :D Thanks lots in advance for the paste. Now I can’t wait to go back again….haha. Thanks very much for the link to Elin’s blog on the mask hitam. Will check that out.

@somewhere in singapore - Already all in my tummy…too late! :P

@Angie@Angie’s Recipes - Thanks very much, Angie! :D

@Drick - Wow….I am now so jealous to know that the weather on your side is so much way better than here! It’s still very cold here :( But eating hot, spicy food like curry helps :D

@claire - You are very right, Claire! That was what I had for lunch…so satisfying…mmm :D

tigerfish  on April 11th, 2012

I rather call it a smart cheat! We still have to make sure the pre-packaged powder or paste is good quality right? LOL

Cheah  on April 12th, 2012

Yes I do agree with you that curry is very versatile, goes well with bread, rice, paratha esp. in your part of the world, cold…..

penny aka jeroxie  on April 12th, 2012

how lovely! I do like the curry very much

Loveforfood  on April 12th, 2012

This had me drooling, literally.

Corina  on April 13th, 2012

I love any type of curry and this one looks really tasty but also really healthy with the beans in the sauce.

lena  on April 13th, 2012

delicious curry! sometimes for a quick curry, i will also just use curry powder. yeah, not many type of potatoes here but at least now in supermarkets , they label and tell you where those potatoes are from..us. aust..etc. Happy weekend to you, mary!

noobcook  on April 16th, 2012

I always love a homely dish of home-cooked curry. yours look yum yum.

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