Post by SeaDragon on Jan 26, 2016 4:54:50 GMT 10
Malaysian Chicken Curry
Ingredients:
1.5kg chicken, cut into bite-sized pieces
125ml thick coconut milk, extracted from 1 grated coconut
750ml thin coconut milk, obtained by adding enough water to the above grated coconut residue
1 sprig curry leaves
2 lemon grass, lightly bruised
4cm piece pandan leaves
3 tablespoons oil
3 potatoes, cut into big wedges
Ingredients (A):
3cm piece cinnamon stick
1 star anise
3 cloves
Ground spices:
2 tablespoons chilli paste
10 shallots
8 cloves garlic
2 1/2cm piece fresh turmeric
2 candlenuts (buah keras)
2cm piece galangal
3 tablespoons meat curry powder
Method:
1. Heat oil in a saucepan, fry lemon grass, curry leaves, pandan leaves, ingredients (A) and ground spices until fragrant and the oil separates.
2. Add chicken and fry for 8 to 10 minutes. Stir in thin coconut milk. Cook for 4 to 5 minutes. Put in potatoes and cover. Simmer for 10 to 15 minutes or until chicken and potatoes are just tender.
3. Lastly, add the thick coconut milk and bring to a simmering boil for 3 to 4 minutes. Add salt to taste. Cover for a while then dish out to serve.
Note:
If fresh grated coconut is not available, thin coconut milk can be replace by tinned coconut milk, thick coconut milk can be replaced by tinned coconut cream.
Ingredients:
1.5kg chicken, cut into bite-sized pieces
125ml thick coconut milk, extracted from 1 grated coconut
750ml thin coconut milk, obtained by adding enough water to the above grated coconut residue
1 sprig curry leaves
2 lemon grass, lightly bruised
4cm piece pandan leaves
3 tablespoons oil
3 potatoes, cut into big wedges
Ingredients (A):
3cm piece cinnamon stick
1 star anise
3 cloves
Ground spices:
2 tablespoons chilli paste
10 shallots
8 cloves garlic
2 1/2cm piece fresh turmeric
2 candlenuts (buah keras)
2cm piece galangal
3 tablespoons meat curry powder
Method:
1. Heat oil in a saucepan, fry lemon grass, curry leaves, pandan leaves, ingredients (A) and ground spices until fragrant and the oil separates.
2. Add chicken and fry for 8 to 10 minutes. Stir in thin coconut milk. Cook for 4 to 5 minutes. Put in potatoes and cover. Simmer for 10 to 15 minutes or until chicken and potatoes are just tender.
3. Lastly, add the thick coconut milk and bring to a simmering boil for 3 to 4 minutes. Add salt to taste. Cover for a while then dish out to serve.
Note:
If fresh grated coconut is not available, thin coconut milk can be replace by tinned coconut milk, thick coconut milk can be replaced by tinned coconut cream.