Teh Tiger curry (curry chicken recipe)

Few days ago, I found Teh Shaolin Tiger cooking curries on his blog. Hmm…a British expat showing step-by-step how to cook chicken curry. Very interesting indeed.


So, I decided to try out the recipe because I have almost every ingredients at home. The above shows all that I used in the curry (except the chicken).


No grinding, no blending. Merely chop up everything. Which means no hassles or getting all my fingers ‘heated’ up with the dried chillies.


A can of tomatoes which was meant for spaghetti sauce and a packet of meat curry powder which I got free from a food fair.


Curry with a difference. No coconut milk so no guilt. The taste is tangy, sweetish and with just a hint of spices. I love it because normally I do not eat those chicken curries that are cooked by the Nyonya or the mamak curries stalls. I found them too lemak and the smell too strong.


The breadman came by and we bought a loaf of roti benggali. Yum, yum. The curry wasn’t very hot so my kids can eat them too.

A rough guide to the recipe:

Ingredient A

3 chicken breasts

Two potatoes

4 tomatoes

Cut into chunks

Ingredient B

1 huge clove of garlic

2 huge onions

3 stalks chillies

2 stalks lemongrass

1 sprig of curry leaves

Chopped the garlic, onions and chillies. Bruise the lemon grass.

Ingredient C

1 can of tomatoes

1 packet of meat curry powder

1 can of water (measure with the tomato can)

Heat oil, stir fry Ingredient B till fragrant. If you have cinnamon stick, throw in one (‘cos the curry powder packet said so). Add Ingredient A and fry for a while. Pour in Ingredient C. Simmer for as long as it takes for the potatoes to soften. Flavour with some salt and pepper. Add a tiny amount of sugar to balance out the tomatoes ‘sourness’.

Post Author: Lilian

Food, travel, recipes. Chinese Malaysian, blogger, photographer and writer.

7 thoughts on “Teh Tiger curry (curry chicken recipe)


    (October 4, 2005 - 5:08 pm)

    I like this way so much better. It reminds me of how my Indian friends cook in UK.


    (October 5, 2005 - 2:48 am)

    This is good! A speedy guide to cooking curry 101! Keeping it simple…now that’s the way =D


    (October 5, 2005 - 5:03 am)

    Your blog looks great and is an interesting read!
    Please come and visit my blog which is dedicated to Swiss and international cuisine, thanks…


    (October 5, 2005 - 10:39 am)

    really easy hor, i must try one day too!


    (October 5, 2005 - 11:35 am)

    hmmm some like to substitute the coconut milk with yogurt, which will the same time provide the tanginess from your tomato puree

    my mom substitue it with whole cream milk, taste the same – just the the coconut aroma is not there

    me? i say go with the coconut …


    (October 8, 2005 - 3:10 pm)

    Roti Benggali with Kari Ikan semalam (make sure tak basi). Simply delicious.

    […] Another almost similar curry can be found here. Plus a mutton lentil curry here. […]

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