Chinese Chicken Curry

Chinese Chicken Curry has a slight difference in taste and style from the Indian Chicken Curry. The ingredients are basically the same except that we have (a) serai and (b) tau foo pok (dry bean curd) and we do add some asam jawa to give the curry a slight tinge of sourish taste. Of course we squeeze (c) 1/2 a small lime just before we eat (for extra sour taste) and when we eat this curry with noodles.

(a) serai

(b) tau foo pok

(c) small limes

Spices (clockwise) : star anise, jintan manis, jintan putih, cinnamon and cloves

Ingredients
1. 1 big onion

2. 4 to 5 bibs garlic

3. 4 to 5 cm ginger

4. 4 to 5 dry chillies

5. 2 to 3 big tomatoes

6. 3 to 4 potatoes

7. a small fish ball size asam jawa

Method

Step 1 : Cut your chicken pieces ( I have used 1/2 a chicken and a piece of breast meat)

Step 2 : Put in the potatoes, garlic (some added here while some would be blended) and ginger

Step 3 : Put in your asam jawa

Step 4 : Put everything to boil

Step 5 : Add in 2 tablespoon of chilly powder
( you can just put 1 tablespoon if you don't want your curry to be too hot)

Step 6: Add in 2 tablespoon of meat curry powder (don't use the wrong curry powder. The smell will be different.

Step 7 : Boil till chicken is half cooked.

Step 8 : In a separate wok, fry the blended ingredients ( tomatoes, onions, garlic, dry chillies and if you have not put in your ginger to boil, you can blend the ginger here)

Step 9 : Put in your serai and fry till fragrant.

Step 10 : Put in your curry leaves. Fry till fragrant

Step 11 : Put all the fried ingredients into the boiling pot and allow to boil for another 15 mintues.

*** You can choose to add either coconut milk, evaporated milk or yoghurt or don't add anything after the curry is cooked. We add the following for various reasons:
a) to thicken the curry
b) to give taste
c) to reduce hotness of the curry

Step 12 : When your curry is ready, chop in chinese parsley. (optional as it depends on individual taste)

Step 13 : Add your tau foo pok.

chicken curry

chinese parsley