Easy yellow chicken curry

I had a craving for a curry the other day and remembered I had some chicken drumsticks in the freezer that needed to be eaten. That made my decision for me. An easy slow-cooked yellow chicken curry because I wanted the chicken to be so tender that it would fall off the bone. The Boy being the tease that he is even complained that the chicken was too tender. He didn't mean it. This turned out to be a simple but delicious curry.

Here is the recipe:

Ingredients:

• 1 jar Ayam yellow curry paste (or any other brand)
• Cooking oil
• 8 chicken drumsticks
• 500g baby potatoes, quartered, skin on
• 2 carrots, cut into chunks
• 1 can coconut cream or coconut milk
• 2 cups chicken stock
• 2 tablespoons soy sauce
• 1 teaspoon chilli powder (optional for added spice)
• 2 tablespoons corn starch and a little water to make a slurry
• Coriander to garnish

Instructions:

• In a large ovenproof pot or dutch oven, bloom curry paste with cooking oil of your choice for 2 to 3 minutes until fragrant.
• Add chicken pieces and stirring to coat thoroughly, 2 to 3 minutes.
• Add coconut cream and chicken stock.
• Add potatoes and carrots. 
• Bring to a boil.
• When boiling, take off stove and put in oven heated to 125°C for 2 hours or until the chicken is tender and falls off the bone.
• After 2 hours, take out of oven and put back on stove on low heat to simmer.
• Check the sauce and if it's too watery, add the corn starch slurry to thicken it a little.
• Check for seasoning and taste. Add soy sauce and chilli powder to adjust to taste. 
• Serve with steamed rice and garnish with coriander.

If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.

© This work is copyrighted to Invest-Ex and Destiny's Fortunes Pty Ltd


Find me around SOCIAL MEDIA: