Chinese Recipes | Cooking Tips | Good Eats

When I mention “curry” usually the first thing that comes to my mind is something with gravy.

It is the Malay foodstalls in Singapore that sells fried, crispy curry chicken served with steamed white rice or yellow rice. My mom tweaked the recipe a bit and added onions, carrots and tomato for a sweeter taste.

Here is a recipe for 2 servings. If you have guests, just double the portions.

Ingredients: (* refers to alternatives available)

- 1 large chicken drumstick, with skin on
- 1/2 white onion*, cut into wedges
- 1/2 carrot, chopped into thick slices
- 1/2 tomato*, cut into wedges
- 1/2 cooked potato, chopped into large pieces
- curry powder
- salt
- coconut milk (optional)

Method:

Dissolve about 3 tbsp of curry powder in water and mix into a paste. It should not be watery. If you accidentally add too much water, just balance the mixture with more curry powder.

Sprinkle some salt onto the chicken drumstick and coat it with the curry paste.

Preheat a saucepan with oil, in medium heat.

Saute the onion wedges.

Put the chicken into the saucepan when the oil is not too hot, otherwise it will splatter and the curry powder may also burn.

Place the chicken skin-side down and leave it alone for about 10 mins.

Add in the carrot and tomato.

If you want to have some gravy, add some coconut milk.

Add in the cooked potato pieces last, else they may become mashed up when you stir the chicken.

Reduce the heat and let the chicken simmer for 10 more minutes to cook thoroughly.

Do a taste test and if the gravy is not salty enough, add more salt and NOT curry powder.

Substitute ingredients:

*White onions can be substituted with red onion or shallots (use about 5 shallots for the above recipe) for a sweeter taste.

I also used cherry tomatoes or grape tomatoes.

Tips:

You will know that the chicken is cooked when no more oil oozes from the chicken.

To hasten cooking of the chicken, you can make slits on the thickest part of the chicken before cooking.