Chicken Curry With Rice
This chicken curry is seriously one of the best recipes for a weeknight dinner. It is a simplified version of a typical Southeast Asian curry, and is really cheap and easy. It requires hardly any time to prep and most of the cooking is done passively so you can do other things while you wait.
Servings 5
Calories 692kcal
Equipment
- 4 L pot
Ingredients
- 100 gm yellow or red Thai curry paste
- 2 tbsp canola oil
- 1.2 kg chicken drumsticks, cleaned and not frozen
- 3 cups boiling water
- 1 tsp salt
- 1 tsp sugar
- 3 white potatoes (600 gm), peeled and cubed
- 3 carrots, peeled and diced
- 2 tbsp fish sauce
- 400 ml coconut cream
Garnish
- 3 stalks coriander, finely chopped
To Serve
- cooked jasmine rice
- crusty bread
Instructions
- Prepare all your ingredients.
- In a medium sized pot on low heat, add 2 tbsp of oil and fry the curry paste for roughly a minute. Then add the chicken drumsticks and cover them in the curry paste.
- Add the salt, sugar and 3 cups of boiling water. Turn the heat up to medium and the once the pot is boiling, cook for 15 minutes.
- Optional step. In a pan, shallow fry the potatoes in oil for 10 - 15 minutes on medium high. Allow the potato to form a skin to prevent them breaking up in the curry.
- After 15 minutes add the potatoes and carrots to the curry and cook for another 20 minutes.
- After 20 minutes, check if the drumsticks and potatoes are done. Skim as much fat off the surface as you want and then add the coconut cream and the fish sauce. Combine well.
- Check the seasoning and sweetness of your curry. Add more fish sauce to improve flavour and salt content or boiling water to dilute.
- Serve with white jasmine rice or crusty bread.