Monday, August 25, 2008

My Best Chicken Curry

This chicken curry dish is a little more advanced and was made at a dinner party, and was the main entree. For a small dinner party, this will light up your guest's eyes.

Chopped 1/2 cup of onion
Chopped ginger (2 tbsp.)
chopped garlic - 2 cloves
2 tbsp. Curry powder
1/2 tsp. crushed red pepper
2 tbsp. paprika 1 tbsp.
Thai chili oil 2 tbsp.
Thai curry paste
2 cups Coconut cream
4 tbsp. soy sauce
3 tbsp. white Sugar
1 tbsp. Salt
1/2 cup plain yogurt
Chicken breast
Long beans
Sliced onions


  • Brown the onions
  • Add in ginger and garlic
  • Add in the curry powder and crushed pepper and paprika on low heat until the oil changes to a red color
  • Add in the chili oil and thai curry paste
  • Add in the chicken. Cook until half done.
  • Add in 1 cup of coconut cream. Simmer for 3-4 minutes until the oil comes to the surface.
  • Add in long beans and onions. Cook for a minute more.
  • Add in rest of coconut cream and yogurt and stir for 2 minutes.
  • Lastly, season with salt, sugar, soy sauce.


1 comment:

Anonymous said...

I tried out Chef Chong's Chicken Curry recipe and it was a hit and an amazing balance of spices and flavour - my partner said that it was the best thing I had cooked in the 19 years that we had been together - looking forward to trying out more of his delicious recipes and really enjoying this site!