Budget · Chicken · Indian · Mains · Uncategorized

Indian Curry


Ben is a big fan of curries. One of his favourite curries is the Indian curry, the one with the unique flavour that tastes very different from chinese curry. I have been avoiding making Chinese curry except for special occasions as it is very unhealthy, using alot of coconut cream. In my quests for healthy tasty curry, I have finally made a curry that tastes exactly like those in Indian restaurants. It is extremely yummy yet still healthy due to its ingredients. It is another dish i can use my homemade yogurt with. Not only this was our dinner, I’m going to make some roti prata in the morning to complete the match made in heaven 🙂


  1. 3 cloves garlic, chopped
  2. 1 red onion, diced
  3. 120g rempah curry paste (I usually use my mom’s curry paste but i ran out. I used A1 brand today)
  4. Half a small chicken, chopped
  5. 500ml chicken stock/pork bone stock
  6. 2 medium potatoes, cut in chunks
  7. 300ml yogurt
  8. Handful of curry leaves
  9. Bunch of coriander, chopped
  10. Salt, to taste


  1. In a hot wok, saute garlic and onions until fragrant. Add in rempah and fry until it is very fragrant.
  2. Add in chicken and fry until skin is nice and brown.
  3. Add in stock on high heat and bring to boil.
  4. Add in potatoes. Cover and let it simmer for about 15 minutes until potatoes are fork tender.
  5. Turn heat to medium and add in yogurt and curry leaves. Mix well. Simmer for another 10 minutes.
  6. Add in coriander and salt. Season to taste.
  7. Ben prefers very thick curries so i mixed some corn flour and water, and thicken the curry for few minutes.

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