Home-Styled Chicken Curry

If you love curries, you will enjoy this home styled chicken curry. This curry is simply delicious when served over some steamed rice or roti. It's a little spicy with lots of chicken chunks, potatoes, and hard-boiled eggs. This simple curry is also an ideal one-pot meal to feed family or friends during any gathering.

Home-Styled Chicken Curry

Ingredients

3 Pieces (about 600g) Chicken Breast (skinless), cut into chunks

6 Yellow Flesh Potatoes, boiled, peeled, and cut into chunks
8 Hard-Boiled Eggs, peeled
1 Large Yellow Onion, chopped
3 Sprigs Curry Leaves
400 ml Coconut Milk
2 Cups Chicken Stock

Sea Salt to taste
Peanut Oil for cooking

Curry Powder
4 Tbsp Chili Powder
1 ½ tsp Ground Turmeric
4 tsp Aniseed Powder
4 Tbsp Ground Coriander
1 Tbsp Ground Cumin
2 ½ tsp Ground Black Pepper
¼ tsp Ground Cinnamon

Method


Combine the chili powder, turmeric, aniseed, coriander, cumin, pepper, and cinnamon. Remove 2 tablespoon of the curry powder and season the chicken chunks with a little sea salt. Add 6 tablespoons of water into the curry powder, mix well to form a paste.

In a heavy pot, heat the oil and add the chopped yellow onion, together with the curry leaves. Cook until the onions are lightly brown in color. 

Add the curry paste, and cook until they are fragrant. Mix in the marinated chicken and cook for about 10 minutes or until the chicken is almost cooked. 

Add the coconut milk with 2 cups of water. Bring the curry sauce to a boil and then lower the heat and simmer for 10 to 15 minutes. Then, add the eggs and potatoes and cook for about 15 to 20 minutes. Season the curry with sea salt and serve warm or at room temperature.