Creamy Curry Chicken



750g chicken pieces (rinsed, drained and pat-dry with paper towel)

6 cloves garlic (peeled and sliced)

1 big onion (peeled and sliced)

2 red chillies (seeded and cut into wedges)

2 stalk lemongrass (white part only, flattened)

3 pieces kaffir lime leaves (halved)

2 sprigs curry leaves (discard the stem)

3 tbsp cooking oil

100ml water

100ml evaporated milk


1 tbsp meat curry powder

1 tsp sugar

½ tsp salt

Preparation Instructions:

  1. Heat up a non-stick skillet with 3 tbsp of cooking oil.
  2. Pan-fry the chicken pieces until golden brown on all sides. Remove and drained.
  3. Leave 2 tbsp of cooking oil in the skillet. Saute the sliced garlic and onion until fragrant.
  4. Add in red chillies, lemongrass, kaffie lime leaves and curry leaves. Saute until fragrant.
  5. Add in water, seasonings and pan-fried chicken pieces. Bring to a boil.
  6. Turn heat to low, covered and continue to simmer for 10 minutes.
  7. Add in evaporated milk and bring to a boil.
  8. Dish out and serve.



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