Chicken Curry Massala is a rich and aromatic dish and it’s amazing hearty when you finish it off with rice or roti canai.
Serving: 4Difficulty: Easy
Ingredients
3 tbsp soy sauce
2 tbsp rice wine
1 tbsp minced garlic
½ tsp chicken powder
1 tbsp curry powder
1 tbsp corn starch
1.5 lb chicken thigh
2 idaho potatoes, cut into chunks
4 garlic cloves, smashed
1 habanero pepper, sliced (without seed) ??
½ tbsp tomato paste
1 tbsp curry powder
1 large onion, cut into wedges
400 ml water
salt, to taste (optional)
freshly ground black pepper, to taste
1 stalk fresh parsley, chopped
steamed rice, to serve
½ tbsp cornstarch
½ tbsp room temperature water
Directions
For the Chicken
In a small bowl combine the marinade ingredients. Whisk to combine.
Cut the chicken thighs into bite size pieces.
Combine chicken with the marinade sauce in a bowl and mix well.
Cover and marinate for 1 hour in the fridge.
Curry Chicken with Potatoes
Preheat the sauce pan over medium-high heat and add 2 tablespoon vegetable oil.
Add the potatoes and cook in 2 minutes on each side or until lightly brown.
Move the potatoes aside and add a little more oil. Add garlic, habanero pepper, onion, tomato paste, curry powder and cook until fragrant for 30 seconds, and stir in well.
Add the chicken and cook in 3 minutes on each side or until lightly brown.
Add water and bring to boil. Cover and cook over medium heat for 15 minutes or until the potatoes are tender.
To thicken the sauce, whisk corn starch in room temperature water to dissolve. Mixing before you add to the sauce will keep the sauce from getting lumpy. Stir well until everything is coated with the sauce.
Taste before to add salt and freshly ground black pepper.
