Chicken Curry


  • 1/4 cup cooking oil
  • 1 tablespoon mustard seeds
  • 3 pounds chicken, cut into pieces
  • 1 pound potatoes, peeled and cut into pieces
  • 1 cup water
  • Salt and sugar to taste
  • 1/3 cup tamarind juice
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon cilantro, for garnishing (optional)


Spice Paste:

  • 20-30 dried chilies, deseeded and soaked in water for 20-30 minutes
  • 8 shallots, coarsely chopped
  • 5 cloves garlic, coarsely chopped
  • 3 stalks lemongrass (white part only), thinly sliced
  • 1 tablespoon minced ginger
  • 1 tablespoon minced galangal
  • 1/4 teaspoon ground tumeric
  • 1/4 cup cooking oil
  • 1-2 tablespoons water


  • In a blender, transfer all the ingredients for the spice paste and puree until smooth. Set aside. In a Dutch oven or a heavy pot, heat up the oil. When the oil is hot, add the mustard seeds and cook until you can slightly hear the popping sound from the mustard seeds.
  • Add the spice paste into the oil and fry until aromatic, about 10-15 minutes. Then add the chicken and coat with the spice paste. Let it cook for about 8-10 minutes and then add in the potatoes. Stir to combine.
  • Pour in the water; the water should barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well and bring it to a boil. Turn the heat to simmer, cover with a lid and stew for about 20-30 minutes until the potatoes are soft.
  • Adjust the seasoning with salt and sugar. Add the tamarind juice and white vinegar. Stir to mix. Dish out to a bowl and garnish with the cilantro. Serve with warm rice.