Curry Chicken With Yam

Every time I cook curry chicken, I will use the same old, no fail yummy recipe using A1 paste and potatoes.  When I came across this recipe from my cookbook, I decided to give this a try, as this is the first time I see a recipe uses Yam instead of potatoes.  Among all the tuber vegetables, Yam is my favorite, but yam is not easy to find in Perth, so I have to use Taro as that is the closest thing I can get.  The house smell so nice when I was deep frying the taro.  After finishing cooking the curry and did some tasting, to my surprise, this curry is so delicious! The curry is creamy and with a tint of the taste of taro, YUM.  Though it was troublesome to have to deep fry the yam (and not very healthy too), but it is worth the extra  effort and extra calories! Guess will have to workout harder tomorrow then.😂

Ingredients:

Oil for deep frying

450g Yam, cut into large cube

1 whole chicken (1.5 to 1.8kg), cut into bite size

6 tablespoon chopped shallots

4 stalk lemongrass, crushed 

4 tablespoon curry leaves

200ml Kara coconut cream
Seasoning:

1 1/2 teaspoon salt, or to taste

1 1/2 teaspoon sugar, or to taste

1 1/2 tablespoon light soy sauce, or to taste

1 1/2 tablespoon oyster sauce, or to taste

6 tablespoon curry powder

700g water
Direction:

Heat oil for deep fry and deep fry the Yam till golden brown, dish up and drain off oil
 


Leave 2 tablespoon oil in wok and sautéed the shallots till fragrant


Add in lemongrass n curry leaves and fry till aromatic 


Add in chicken and fry till brown 


Add in seasoning and yam and bring to a boil

Reduce heat, cover with lid and simmer for 20mins or till chicken is cooked

Add in the coconut cream and cook for 5 min.  

If is too watery, take one piece of the Yam and use a fork and mash it and stir it in to thicken the curry 

Serve hot with rice

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