Easy Creamy Asian Chicken Curry

The magic brewing in the kitchen, I remember how my mom sliced and pounded fresh herbs she gathered around the house in the pestle and fried them in luscious coconut milk—how enchanting the ingredients infused and flavors synchronized. A pot of curries and a few side dishes bubbled and sizzled on the stoves while I always helped her with cooking rice on another stove.

Today I’m cooking with fresh herbs, and if you come by my house you ,will definitely be in love with the fragrance. Galangal, lemon grass, shallots, and fresh green chilis are ground into fine paste in food processor. I cooked the paste in coconut cream. Imagine the scent. It’s divine! I also add turmeric powder to give it the lovely yellow. The curry sauce is rich, smooth and go so well with the mountain of soft rice.

Easy Creamy Asian Chicken Curry

Ingredients:

400 gm chicken- sliced

1 stalk lemon grass- sliced

5 cloves garlic

1/4 cup sliced galangal

3 fresh tomato- pureed in food processer

5 shallots

2 tsp turmeric powder

2 fresh green chilis

2 cup coconut cream

1 cup chicken stalk

1 tbsp fish sauce or to taste

Preparation:

1.   In a food processor, grind galangal, lemon grass, garlic, shallots and green chilis until smooth paste.

2.   Heat coconut milk in deep sauce pan, add the paste of fresh herbs and turmeric powder, and  stir fry for 3 minutes.  Add tomato puree and cooked further for 5 minutes.

3.   Add chicken and stir for 1 minute.

4.   Add chicken stock and the rest of coconut milk. Season with fish sauce and sugar. Simmer for 1o-15 minutes or until the chicken is cooked thoroughly and tender.

5.   Serve hot with some rice.

Now that my curry is ready, I ladle the creamy sauce on top of hot rice. The thick creamy curry sinks in slowly with delicious slivers of juicy chicken left on top. What a beautiful aroma and how wonderfully subtle it was. I’m in food heaven.

Love,