Southeast Asian Chicken Curry

Made in a Vindaloo base, this curry is truly one of the finest. Chicken, onions, potatoes, coconut milk, in a special spicy base,  rich with garlic, simmered long and lovingly. Jerry says he wants this as his last meal. **

Ingredients

  • 1 lb chicken (boneless thighs recommended, 1″ cubes)
  • 2 Tablespoons Vindaloo paste (Indian curry, comes in jar with a purple top and label)
  • 2 Tablespoons chopped garlic
  • 2 Tablespoons sugar
  • 1 Tablespoon sherry
  • 1 Tablespoon soy sauce
  • 2 Tablespoons chicken base (powdered chicken bullion, not chicken broth)
  • 1 teaspoon red pepper flakes
  • 1 onion sliced in 1 inch pieces
  • 2-3 potatoes, diced in 1 inch chunks
  • 1 cup coconut cream (I usually use 12oz can of coconut milk)
  • 1/3 cup of milk (if oyu use the coconut milk, leave this out)
  • 2 or more cups of corn starch slurry

Cooking Instructions

Ideally, this is cooked in a wok, but I usually use a soup stock pot.

  1. Oil the bottom of the pot (oil covers the surface)
  2. Place on medium heat
  3. Once the oil is hot, add the chicken
  4. Stir fry chicken briefly
  5. Add all other ingredients except potatoes, onions, coconut cream and slurry
    • it should now smell really good
  6. Add the onions and stir for a minute or two
  7. Add the potatoes and stir for a minute or two
  8. Cover the contents with water and bring to a boil
  9. Simmer for 30-45 minutes, until the potatoes are cooked
  10. Add coconut cream and milk (or just coconut milk)
  11. Thicken with a Corn Starch Slurry

Serve over rice. Should easily feed four people.

Recipe Card

6 thoughts on “Southeast Asian Chicken Curry

  1. Hi John! This is so awesome. I don’t know that I have anything that you don’t, but I do have my dad’s own “vault” recipes. If you find yourself missing anything in particular that you haven’t got, hit me up and I can see if we can find it! ❤

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  2. Is the two cups of corn starch slurry just water and cornstarch? Seems like a lot of liquid without much flavor. Would love to hear from anyone who made this.

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  3. Does anyone know what brand of vindaloo paste was used? We just made it with the vindaloo paste from ou r local Indian grocery store, and it’s delicious but a little bit spicier and not quite as floral and earthy. Maybe not enough tamarind?

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