A blissful chicken curry to begin with…


Blissful chicken curry

A blissful chicken curry to begin with…
Chicken and coconut milk have always been a magical combination. The Thai prefer it that way. The other day I tasted a chicken curry similar to this in a renowned Thai restaurant here, and that was it. I was in love. I decided to make this one at home. Although I omitted the inclusion of lychees in the recipe, still, it still tasted absolutely out-of-the-world. Yes, I can boast that it is one of the best chicken curries I have ever cooked and tasted! Readers, go ahead with this recipe and I bet that you’ll be satisfied when it reaches your mouth!

I used chicken legs for this. Just make a few small slits on each leg. Now you need to marinate it for atleast half an hour with oyster sauce and a little salt. This recipe needs slow cooking, which itself makes a lot of difference. This way, the chicken legs come out juicy and the subtle flavour of the curry percolates down to the deepest.

Serve the Blissful chicken curry with plain, steamed rice. Take a bite of the succulent chicken and close your eyes. Did you say, “pure bliss!”?

Blissful Chicken Curry

  • Chicken legs: 6 (marinated with 2 tbsp oyster sauce and ½ tsp salt)
  • Onion, finely chopped: ½ , if you are using the big one.
  • Pineapple, finely chopped: 3 rings
  • Spring onion greens, cut into 1 inch pieces: 5 or 6
  • Potato, boiled and cubed: 1, big-sized
  • Tinned coconut milk: 1
  • Turmeric powder: ½ tsp
  • Curry powder: ½ tsp
  • Thai red chillies: 5
  • Garlic pods, chopped roughly: 7
  • Coriander leaves, chopped: handful
  • Oil: 3 tbsp
  • Salt: according to taste
Method of Preparation:


The ingredients for Blissful Chicken curry…

In a deep pan, heat the oil, till it starts to smoke. Add the onions and fry them till they change colour. Add the chopped garlic and the spring onion greens. Sauté for 2 minutes. Add the finely chopped pineapple pieces and mix well.


The boiled potatoes go in…

Add the boiled potatoes and sauté till the potatoes turn light brown. Add the marinated chicken legs and the curry powder. Mix well. Cover and simmer for ½ hour, stirring occasionally.


The process of infusing the subtle flavour into the chicken by cooking on slow heat for half an hour….

Now add the coconut milk and mix well again.


Add the chillies and simmer again for 15 more minutes. Turn off the gas. Finally add the coriander leaves, mix this with the curry properly. Cover and keep the whole thing for 5 minutes. Now it is ready to serve.

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