Curry Chicken (Curry Powder Version)
Prep time
Cook time
Total time
Yield: Serves 2 to 3
Curry Paste
  • 25 grams old ginger, peeled and diced (about thumb size)
  • 3 cloves garlic, peeled and crushed
  • 120 grams red onion, peeled and diced (about 1 large)
  • ½ tablespoon chili flakes (or 1 to 2 fresh red chilis, sliced)
  • ¼ cup curry powder
  • ¼ cup water
  • About 600 grams chicken drumsticks (4 pieces)
  • 3 tablespoons oil
  • 1½ to 2 cups water
  • ¾ cup coconut cream
  • 2 medium potatoes, peeled and diced into huge chunks
  • Salt to taste
Curry Paste
  1. Using a pestle and mortar or a blender, pound/blend ginger, garlic, onion and chili flakes (or fresh chilis) into a paste.
  2. Combine curry powder and water together in a bowl, then add in the ginger-garlic-onion paste. Stir well.
  1. Rinse and pat dry the chicken drumsticks. Place into a bowl and mix in ⅔ of the Curry Paste. Cover and marinate in the refrigerator for at least 2 hours.
  2. Heat oil in a large pot over medium-low heat. Add in the remaining Curry Paste and stir-fry until fragrant, about 3 to 5 minutes. Add in the chicken drumsticks and stir-fry for another 5 minutes. Add in 1½ cups of water and coconut cream. Bring to a boil, then turn down the heat to a simmer. Add in the potatoes, cover, and simmer for 20 to 30 minutes until the potatoes are tender.
  3. Season curry to taste with salt and add in more water if you prefer a thinner curry.
  4. Serve curry with rice, prata or bread.
Naggy Notes
Recipe by Foodie Baker at