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Thursday, August 28, 2008

Chicken Curry

I cooked simple curry today which recipe does not require pounding or blending any ingredients. I purposely made it thin to reduce cholesterol from coconut milk. The children loves flooding their rice with the thin gravy as it was less spicy.

6-8 pieces Chicken parts
2 Potato - cut to smaller size
4 Shallots*
2 cloves Garlic*
2 inches Ginger* (*sliced)
4 tbsp Curry powder - mix with water to form paste
1 Cinnamon Stick**
1 Star Anise**
3 Cardamon**
5 Cloves**
5 tbsp Oil

1 liter Coconut Milk
1 tsp Tamarind paste - add with water to produce juice
Salt & MSG (optional)

1. Heat up oil in a pot & fry sliced ingredients & those marked** until shallots are brown.
Add in curry paste & stir until oil emerged (add water if it sticks to pot).
Add in coconut milk and stir until boiled.
Add in chicken, potato, salt & MSG.
Cook until chicken and potato are tender.

2. Serve with rice.

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