Thursday, July 24, 2014

Galangal (Blue Ginger) Chicken Curry 蓝姜咖喱鸡

Since LTU theme this month is Potato, so I have to rush to put up this recipe chicken curry, and curry must have potato then taste better. I got this idea to cook this chicken curry using blue ginger after tasted a nice chicken curry from a Hainanese rice stall. Their chicken curry has a special aroma, after  few times trying, then I confirmed that special aroma was from blue ginger. And this chicken curry is much healthy without putting coconut milk, but yet the curry sauce still taste creamy and thick, and yummy too.

First from right is Blue ginger or galangal 蓝姜

Blend into thick chili paste

Galangal (Blue Ginger) Chicken Curry 蓝姜咖喱鸡
*serve 8 

1.4kg chicken, cut into bite-size pieces
 5 potatoes, cut into wedges, slightly fry in hot oil
 8 sprig curry leaves
 2tbsp curry powder
 2 and 1/2tsp salt or to taste

 1tbsp sugar or to taste
 1tbsp fish sauce
 10tbsp cooking oil
  800ml water 

 Blend these ingredients
 13g dried chili, soak into hot water for 10mins
 70g blue ginger / galangal
 10g fresh turmeric
 100g shallots
  5 cloves garlic
  4 stalks lemongrass
  8tbsp water 

 1. Heat oil in a wok, sauté the pound ingredients and chilli paste until fragrant (appx 10mins) over medium to low heat.
 2. Add in chicken pieces and curry leaves, stir fry to mix well.
 3. Add in curry powder, stir fry for 2-3mins till colour changed.
 4. Pour in water and bring to boil over high heat. Change to medium low heat, add in salt, fish sauce and sugar, cover with lid, continue to cook for 10mins, stir the curry from time to time.
 5. Add in fried potatoes, continue to cook for another 15mins until chicken is cooked and potato turned tendered.
 6. Adjust the taste accordingly, dish out, serve hot or warm. 

Recipe by Sonia aka Nasi Lemak Lover

This post is linked to the event Little Thumbs Up (July Event:Potato) , organized by Zoe (Bake For Happy Kids) and Mui Mui (My Little Favourite DIY) , hosted by Jasline (Foodie Baker)


Somewhere in Singapore said...

Dinner time, makes me hungry...

Phong Hong said...

Chicken curry must have a lot of potatoes then only shiok!

Aimi Shaklee said...

looks yummy!

Li Shuan said...


Luv Sweet and Savory said...

Hi Sonia, so did you sneeze when you sauté the chilli paste till fragrant? Hee hee ! I make similar paste ingredients and when I sneeze it's the sign 'till fragrant'. I shall try without adding coconut milk to my curry ^-^

Cheryl - Bakingtaitai said...

Sonia, I like curry chicken with potatoes! I have bookmarked your recipe, hope to try soon!

Hamaree Rasoi said...

Delicious and lovely looking chicken preparation.

Small Kucing said...

yup...curry no potatoes is like kurang something..

Veronica Ng said...

This curry must be very flavoursome and aromatic with the galangal. Yum!

Victoria Bakes said...

visual attack!!!! i'm so hungry for this now

Mel said...

I guess being a Malaysian, any curries would makes one just salivate by just looking at the dish. I bet yours too.....full of aroma and flavoursome.

Jozelyn Ng said...

Hi Sonia, my mum used to cook the blue ginger is obviously good and had a creamy taste! Love it!

Fion@轩宏妈 said...

I ate this curry cooked using galangal before,forget how it;s taste ,so,Sonia,you have to give me some so that i can recall back my memory...hahaha

Esther Lau said...

Sedaplicious!!!! :)

Jeannie Tay said...

Spams big time! This curry got to be so fragrant! I love the smell of blue ginger...going to bookmark this!

Anne Regalado said...

Sonia , SPAM ALERT !!!! So blue ginger is also called galangal ! Love how creamy this curry even without coconut milk . Yeah , my chicken curry won't be complete without potatoes :D

Lori said...

This looks outstanding! I know I would love it. We cooked with galangal when visiting Thailand. It's hard to come by here, but I'm pretty sure I've seen it at our international market. I'll be on the look out!

lena said...

at times i feel that curry without coconut milk is kind of like missing something ..hopefully one day i can try this recipe..

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