Healthy(? - is it even possible?) curry chicken

I haven't blogged about my cooking in quite awhile, mainly because Alicia's been keeping me busy and I've not had the time and energy to think about new dishes to blog about. :P

Anyway, I realised that I don't have a curry chicken dish in my list so this post is dedicated to it.

I usually use the A1 curry spices but this time I decided to try something new:

This is produced by the same company as the instant paste I used to cook my sambal tunis prawns.

According to the chicken seller, this doesn't yield the normal a-lot-of-gravy type of curry and it's meant to be on the drier side. And the best part about this is that there is no need to add coconut milk to it so it's a healthier option!

I set off to cook this on Friday (and the weather was really perfect for curry that day).... and it turned out yummy, even without the coconut milk! :)

Cooking in progress!:

Curry Chicken

You can't really see the gravy from this angle... :P

  • 3 chopped chicken thighs (skin removed, visible fats removed)
  • 3 egg-sized potatoes (skinned and chopped into quarters)
  • 2 carrots (skinned and chopped into small chunks)
  • 1/2 packet of curry spice (as shown above)
  • 1 cup water (about 240ml)

  1. Prepare the ingredients accordingly.
  2. Heat wok and fry the curry paste for about 1 min till it's fragrant.
  3. Add the chicken in and mix well.
  4. Add the water and bring it to a boil.
  5. Add the potatoes and carrots and bring the gravy to a boil.
  6. Cover wok and simmer on low-medium heat for 20-30min (depending on how much gravy you like and how soft you like your potatoes and carrots). Stir every now and then for even cooking.
  7. Dish and serve.

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