Curry | Creamy curry chicken

Hi everyone, my name is Michele and welcome to my channel.

Today in my cooking diary entry

I’ll be cooking creamy curry chicken made with coconut cream and pumpkin paste

I learnt this recipe from my mom who in turn learnt this from her good friend Auntie Rose.

Maybe someday I can feature them in this channel too.

Let’s begin, shall we?

I have marinated some chicken pieces in the morning with curry paste

my dad bought from the Indian uncle by the street.

Then, peeled a handful of shallots and garlic.

Now let’s mince the shallots and garlic with the chopper I recently bought.

Oh I prepared some potatoes for the curry too. Just peeled and quartered them.

I like to watch choppers minced up anything. I think it just looks cool

Maybe there’s space for a bit more, let me add some.

Let me agitate them a little.

or maybe it’s too full

Let try with this amount see if it works

Give it a helping hand.

When the shallots start sticking to the wall, the chopper stops mincing.

Let me unstick them from the wall.

Let me mince again.

I’m going to give them a good shake

They’re stuck to the wall again.

Let me have a look

The chopper looks pretty empty, I will add some more to create a good volume

Next time I am going to use the traditional way, mortar and pestle.

Ok, one final round. This time with shakes.

Just a little more..

Sorry guys I think this is taking a bit too long but it’s not a paste yet.

Definitely mortar and pestle next time.

This was supposed to be the quicker solution but it didn’t do a good job.

That looks like a lot of garlic and shallots but don’t worry

the more garlic and shallots you add the more flavourful your curry is.

Let’s fry the potatoes first

I try to brown the on all sides as much as I can

so that the potatoes don’t disintegrate in the curry easily.

Then I brown the garlic and shallots in the hot oil

Apologies for the constant focusing of the lens.

It makes me dizzy too, I will improve next round.

Initially I wanted to reduce the amount of oil

but looks like the shallots and garlic are stewing in their own juice

so I added more oil to brown them.

that’s why there are brown bits that stick to the bottom of the pot,

the cool oil can cause the temperature to drop drastically

which in turns caused shallots and garlic to stick to the pot.

so I quickly added the chicken pieces and some water so that they don’t burn

once I added water I turn up the gas to bring the curry back to a boil.

more water to cook the chicken pieces.

when it comes to a slow boil, I turn down the fire to prevent the curry from burning.

the thick curry paste can burn easily at the bottom of the pot

so stirring constantly is very important

I do check on it after I cover once a while to make sure it doesn’t burn at the bottom of the pot.

Then I added the potatoes, curry leaves from the garden, ladies fingers and bean curd.

Leave them in the pot to stew for at least 5 mins until they are soft.

When everything is done, I added the pumpkin paste for extra sweetness & creaminess.

Oh over here, I switched to a bigger pot, the curry was too full, I can’t stir it well

Then just before serving, I added 1 coconut worth of coconut cream.

Now it’s just a matter of mixing them and serve.

Cover them until they come to a light boil and it’s dinner time!

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I hope you enjoyed watching me cook this creamy curry chicken

and maybe you can try it someday too. I’ll see you in my next video diary entry. Adios!