Grandma's chicken curry special. Great recipe for Grandma's chicken curry special. Dedicated this recipe to my grandma from whom I learned basic cooking. Fortunately I used to help her pound the ingredients, that's why this recipe is still in my memory.

At Grandma's, be spoilt for choice with the array of wholesome dishes - just the way Grandma used to cook it. First, cut chicken breast into bite sized chuncks. Then, mix cream of chicken soup, mayonnaise, milk, garlic salt, curry powder, and pepper in a large bowl. you can cook Grandma's chicken curry special using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Grandma's chicken curry special

It's of Main.
It's 1/2 kg of chicken parts (can be wing, thigh or drumstick).
It's 2 of potato, medium, peeled and cut into wedges.
Prepare of Spice.
Prepare 1 of yellow ginger (turmeric), peeled outer skin, sliced (please use glove to avoid stain).
Prepare 1 of blue ginger (galangal), peeled outer skin, sliced.
Prepare 1 of lemongrass, trim the root and discard green upper portion, use only white stem.
It's 20 of small purple onion, peeled and chopped.
You need 6 of dried red chilli, soaked in water to soften, remove seed and cut into tiny bits (please use glove).
You need of Other.
Prepare 200 ml of coconut cream/milk, do not dilute.
Prepare 300 ml of water.
Prepare 3 tbsp of cooking oil.

Next, combine chicken, broccoli, and the chicken soup mix. For tempering heat oil in a pan and splutter mustard seeds,then add chopped shallots and curry leaves,.saute till the shallots turn light brown in colour. This easy chicken casserole recipe is brimming with old-fashioned goodness, but it comes together with super-modern speed. A combination of angel wing (one), chicken satay (three), and egg roll (five).

Grandma's chicken curry special instructions

Wash chicken parts with coarse salt and rinse clean with water..
For those not sure what the spices look like. Here is a photo taken before being pounded/grind..
Grind/pound each spices one by one, then mix together to grind/pound. If you using pounder, crush/smash the lemongrass in mixture. If you using grinder, crush/smash the lemongrass separately, do not grind lemongrass..
Heat cooking oil in frying pan using medium heat. Stir fry the spices till fragrant for 3 minutes..
Add in chicken parts. Stir fry till chicken evenly mixed for 5 minutes..
Turn off the heat. Add coconut cream/milk. Stir everything till chicken parts evenly coated..
Scoop everything in frying pan to a big pot. Add in potato and water. Use low heat to simmer for 20 minutes. Do not cover the pot completely to avoid boiling over. Stir the curry frequently to avoid curry being burnt at bottom..
Ready to serve with rice while hot..

The recipe brings back fond memories of the family gathered around the table, enjoying this delicious meal and catching up on one another's day. Add the chicken and lemongrass to the pan, and stir through so that the curry paste covers all the meat. Turn the flame back on to medium and add all the chicken at once, to brown. Be careful not to burn the curry paste. Add just enough water to cover the chicken, chicken stock powder and tomato passata.