Chinese Chicken Curry (Thermal Cooker Recipe)
Save time and energy on cooking with this delicious and easy Chinese-style chicken curry recipe cooked in a thermal cooker.
Recipe type: Thermal Cooking
Cuisine: Chinese
Serves: 6
  • 1 kg chicken (chopped into small chunks) - washed and drained
  • 3 large potatoes - peeled and cut into chunks
  • 1 packet instant curry paste (use your favorite brand)
  • 7 shallots - peeled and sliced
  • 5 pips garlic - peeled and minced
  • 1" piece ginger - minced
  • 1 lemongrass - bruised to release flavor
  • 2 pandan leaves (screwpine leaves) - knotted (optional)
  • 2 sprigs curry leaves
  • 5 tbsp oil
  • 2 cups water - (or use 2.5 cups. Adjust as necessary)
  • 150 ml coconut cream
  • 50 g tamarind paste
  1. Mix tamarind paste with 100 ml water to make tamarind juice. Filter out the seeds and set the liquid aside.
  2. Heat oil in inner pot till hot but not smoking. Add shallots, ginger, garlic, curry leaves and lemongrass. Stir fry for about a minute. Add curry paste and stir fry till fragrant and oil separates.
  3. Add chicken and coat with the paste. Add potatoes and stir to combine. Add pandan leaves, tamarind juice and water. Bring it to a boil and cook on high heat for 4 minutes. Add coconut milk and cook for another minute.
  4. Turn off heat and transfer to thermal cooker. Leave it inside for 2 hours. Serve with bread or steamed rice.
Cooking Notes
The water does not have to cover all the ingredients. Otherwise the curry may be diluted and thin.
Recipe by Souper Diaries at