This is a slow cooked easy chicken curry that I served last night for my fellowship group. As usual, I forgot to take a picture of the individual dish until the food was long gone. The chicken curry dish is the one in the blue Pyrex dish. The picture on the left shows the precooked stage of the chicken curry before adding in coconut milk.
8 chicken drumsticks
1 tablespoon of Lee Kum Kee Dark Soy Sauce
1 tablespoon of Garlic Powder
1 tablespoon of Onion Powder
1/2 tablespoon of Mae Ploy Thai Red Curry Paste
1 tablespoon of Curry Powder
2 Russet Potatoes, peeled and cut into small chunks
1 1/2 cans of Coconut Milk
Place chicken drumsticks in a mixing bowl. Add the dark soy sauce, garlic powder and onion powder and mix well into the chicken drumsticks. Mix and rub in curry paste well onto the chicken drumsticks. Add 1/2 a tablespoon of curry powder and mix well into the chicken.
Spray a 9 by 13 inch Pyrex dish with PAM. Place chicken drumsticks into the Pyrex dish.
Place potatoes in another mixing bowl and pour in 1/2 tablespoon of curry powder and mix well.
Add potatoes into the Pyrex dish around the chicken drumsticks.
Pour coconut milk over the chicken drumsticks and potatoes.
Be careful not to spill any coconut milk into the oven because coconut milk has coconut oil which can cause a grease fire.
Cover the dish with aluminum foil and bake in the oven at 350 degrees Fahrenheit for 2 hours. Do not open oven until chicken is cooked.
For a more flavorful and traditional chicken curry with a curry paste made from scratch, try my Burmese Chicken Curry Recipe: https://fromthekitchenofeloise.wordpress.com/2012/09/12/burmese-chicken-curry/
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