Chicken Curry and Rice

I love Chicken Curry on occassions when I'm too lazy to cook. This dish espeically brings back fond memories of home and family. Every special occasions and get-togethers called for chicken curry and with that you always need fried beehoon. For some reason, those two dishes always go so well together.

Before I digress any further, I'd experimented with the Chicken Curry recipe many a times and finally tweak it to my liking. Everytime I needed a quick fix of something spicy, Chicken Curry is always on my mind, besides, it's so versatile, who can argue...:)

Chicken Curry recipe(4 servings)

Ingredients
Curry Powder, 3 heaping tablespoons
Curry Leaves (optional), a handful; washed and rinsed
Lemongrass, crushed at the ends
1.5 can coconut milk
Chicken pieces, cut bite-size (I used boneless, skinless chicken thighs)
Potatoes, 3 mediums and cut to bite-size(I usually use Yukon Gold)
Carrots, 4 medium and cut to bite-size

Method
1. Add enough water to curry powder to make into a paste.
2. Heat oil in pot (medium heat) and add the crushed lemongrass, stir a little, then add the curry paste with the curry leaves, stir fry that on medium heat. Add a little of coconut milk if the mixture begins to stick to the pot and continue with the frying.
3. Once oil starts to appear on the mixture, add chicken pieces, potatoes and carrots and mix.
4. Then add the coconut milk into the pot plus the same amount of water.
5. Bring it to a boil, then turn the heat down to simmer. Simmer till the gravy has reduced and thickened.
6. Ready to serve with rice, bread, or noodles.

Note: All the ingredients are portioned to one's liking, it's not exact science so you can pretty much change the amount needed to suit your taste. I used coconut milk coz I like the flavour as such, you can use regular milk as well but the fragrance would be lost. Add extra chilli powder in when mixing the curry powder if you like it spicy, alternatively, you can always add fresh chillis into the curry while simmering.