I made the video about this dish, you may check the video here:
1, Marinate chicken. Please cut chicken into similar size. So I chose chicken drumstick as they are pretty similar in size. Marinate chicken with 1 tbsp light soy sauce, 2 tsp oyster sauce, 2 tsp dark soy sauce, 1/2 1 tsp sugar and 1/2 1 tsp starch. Mix evenly and set aside for 30 mins.
2, Heat a claypot. Add in 1 tbsp oil.
3, Add in ginger slices/chunks, shallots and garlic. Stir fry till aromatic.
4, Put chicken in and on the top of ginger.
5, Add in 1 tbsp cooking wine.
6, Lid on and cook for 15mins with low heat.
7, Stir a bit and add in red chilli. Lid on and cook for another 15 mins.
8, Add in green onion. And cook for last 30 seconds.
You can hear the sizzling sound even when the heat is off.
I call it easy version of curry chicken or lazy version of curry chicken, as I use curry paste bought from supermarket instead of homemade curry paste. I made curry paste at home before:
but it’s very troublesome and a lot of work needs to be done and too many spices need to be bought. Packed Curry paste has made it a lot easier.
1, Heat a pan, add in a little oil. Sear the chicken fat first.
2, Fry the chicken pieces. I used a whole chicken around 900g.
3, Stir fry till slightly brownish.
4, Add in 1 pack curry paste. I prefer vegetable curry paste. There are too many kinds of curry paste to choose, meat curry, fish curry, chicken curry and so on. I like vegetable curry paste most, as it’s not too pungent nor too strong, but still giving the curry flavour.
5, Stir fry evenly. Add in 1 cup hot water, potato chunks and onion slices.
6, Simmer for 20 mins.
7, Add in 1 small pack of coconut cream. Stir evenly and simmer for another 15 mins.
8, Ready to serve. Nice choice to serve with rice.
I like to mix potato with rice. Smash potato with a fork or a spoon and drizzle some curry sauce. So yum!