Sunday, 3 April 2016

Curry Chicken



Curry Chicken is a dish my mak taught me. It's not a nyonya dish but an easy dish using Indian curry powder. In my younger days at Tekka market, there's  Indian stalls selling wet curry powder. Just tell them you want curry powder for cooking curry chicken and they will take concort up the necessary spices for you. A pack costs 50 cents back then and enough for cooking one chicken. Nowadays the new stalls at the market sells you curry powder that taste too overpowering of one spice that I can't figure out. So I bought a pack of House brand meat curry powder and came up with this recipe. Quite close to how my mom use to cook

Curry Chicken

3 piece chicken leg or half a chicken
4 potatoes, section
3 tbsp meat curry powder, mixed with 3- 4 tbsp water into a paste
200ml thick coconut milk
1 big bowl water/ 3 rice bowls or more depending on the thickness of the curry
1 inch ginger, 4 garlics and 4 shallots blend till fine
Salt to taste

Method:

Cut the boneless chicken into equal pieces.
Heat up 2 tbsp of oil and fry the blended ingredients till brown.
Add in curry paste and fry till oil surfaces on the top.
Add in chicken and potatoes. Stir till combine and chicken changes colour.
Pour in coconut milk and water.
Stir well and continue to cook till chicken and potatoes are cook.
Add salt to taste and turn off fire.
Serve curry with French loaves or steaming hot rice.

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