• Cooking Time: 60
  • Servings: 10
  • Preparation Time: 60


Thomas Lau started cooking Indian food from scratch in early 2010 and determined the method too tedious. He recently discovered a consistent means of producing flavorful curry that can be pared with nan and/or rice. The flavors develop over time and is best prepared and cooked a day in advanced. The curry can be stored in the refrigerator for over a week.


  • 2 lb of trimmed chicken thigh cut to thumb size pieces
  • 1 tablespoon corn starch
  • 1 tablespoon chicken bouillon (or salt)
  • 2 oz ginger (cut into thumb sized ginger pieces lightly smashed)
  • 1 teaspoon of sugar
  • 5 dried bay leaves
  • 6 large yellow onions
  • 2 cans (13.5 fl oz each) of Coconut milk
  • 1/2 cup Red Curry Paste (MAE PLOY brand)
  • 4 medium carrots
  • 8 oz of split chick peas (chana dal)
  • Olive Oil (or cooking oil)


  • Soak chick peas in warm water for two hours or overnight.
  • Marinade chicken with corn starch, olive oil, chicken bouillon, and sugar for a minimum of 10 minutes.
  • Add 2 tablespoons of cooking oil to a hot pot.
  • Brown chicken.
  • Remove chicken from pot.
  • Add 2 tablespoons of cooking oil to hot pot.
  • Caramelize onions.
  • Remove onions for pot
  • Add 2 tablespoons of cooking oil.
  • Add Red Curry Paste.
  • Brown Curry for 10 minutes on high heat.
  • Stir in ginger, bay leaves, coconut milk into pot.
  • Add 1 can (13.5 fl oz) of water to pot.
  • Bring pot to a boil and add carrots.
  • Keep the curry at a simmer (approximately 10 minutes)
  • Add peas and cook for additional 10 minutes
  • Add the onions and chicken
  • Keep at a simmer for 5 minutes and serve

Categories: Beef  Lamb/Sheep 
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