Curry Chicken Chop - Chicken Trio # 1

Dish prepared in May 2011

Sick of the usual curry? Sick of the usual Chicken chop with mushroom sauce or brown sauce or even the traditional ketchup? Try this for a change.


Before I got married, Mike and I went to Pangkor Laut Resort for a short getaway. At the beachfront café, we ordered some curry meatballs and the meatballs were smothered in a creamy curry sauce. Something very much unlike the regular curry that we are so used to. Why was it so special? It’s due to the use of cream, dairy cream, not coconut cream. I absolutely fell in love with the gravy, and ordered a second portion of it very soon later.

Today, I did not use meatballs, but deboned chicken whole legs, chicken chop cuts. My hubby who wasn’t in love with those meatballs, was just so so about these, but ate lots of rice. Whereas my MIL said it was absolutely delicious. It’s simply due to my hubby, whenever he eats curry, he likes it spicy and heavily cooked in coconut milk, south Indian style. So, if you like it hot and spicy like how our Indian friends does it, you will find this disappointing. But if you like it fragrantly curry (need not be hot) and creamy, and especially if you like white sauce of any sort, you will love this.

Curry Chicken Chop

Recipe source: Wendyywy, with gravy inspired from Pangkor Laut Resort

4 deboned whole legs
Salt and pepper

2 onions
1 heaped Tbsp curry powder (for chicken or meat)
1 cup whipping cream
Milk for thinning down
Salt to taste

1. Sprinkle some salt and pepper over underside of legs. Rub thoroughly and let it marinate for at least half an hour. (I did one hour)
2. Heat a wok/pan and put in some oil. Put chicken legs, skin side down onto the oil. Pan fry both sides until golden. Dish up and set it aside.
3. With the same wok/pan, pour away the excess oil, leaving behind about 2 Tbsp of the oil.
4. On high heat, cook onions until fragrant and lightly browned.
5. Turn heat to low and put in curry powder. Stir fry until fragrant.
6. Put in cream and turn heat to medium and cook until it thickens.
7. If the gravy is too thick or you prefer more gravy then add in some milk. Season with salt.
8. Turn heat off. The creamy pale colour of the gravy will darken to a nice orangy colour when allowed to sit for a while, that will turn pale again when stirred.
9. Chop chicken into smaller pieces (if serving with rice) or leave chicken whole (if serving it as main dish) and pour gravy over.