Sunday, July 25, 2010

chicken curry

1 medium size chicken, chopped into bite-sized pieces
1 cup thick coconut milk
3 to 4 cups water
3 medium potatoes, quartered
1/2 cup oil

3 tbsp meat curry powder mix with 1/2 cup water
2 tbsp chiili paste
1 star anise
3 cm piece cinnamon stick
4 cloves
3 cardamoms
1 stalk curry leaves

2 tablespoon 'kerisik'
salt and sugar to taste

Pounded Ingredients
5 shallots
4 cloves garlic
3 cm ginger

Heat oil in a deep saucepan and fry ground ingredients and spices until fragrant. Add in meat curry paste and chilli paste and stir for a few minutes. Add chicken and water and cook until chicken halfcook (15 minutes). Mix potato and cook until potato tender (10 minutes). Pour in coconut milk, 'kerisik' and season to taste. Simmer and cook over low heat for 5 to 10 minutes adding water if the gravy to thick. Serve chicken curry with rice, bread, roti canai, roti jala, etc...

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