Friday, 9 January 2009
Mr G found some free range chickens (‘kampong’ chickens as it is called in Malaysia and they make the best curry) and had asked me to prepare a curry. We had this for NYE, with some ROTI CANAI cooked on the BBQ and we set up the outdoor setting underneath a nice shady tree in our backyard. We chased it down with a couple of Apple Ciders. Pure Bliss!!! Here’s the recipe for the chicken curry.
2 small free range chickens (approx 1.6 kg)
3 large potatoes – peeled and cut into large pieces
1 tsp whole cloves (see my post on CLOVES)
1 tbsp whole cardamoms (see my post on CARDAMOM)
2 stalks lemon grass – cut into 3 pieces each and bruised
6 tbsp meat curry powder
1 tbsp cardamom powder (see my post on CARDAMOM)
1 tsp coriander powder
1/2 tin coconut cream/milk
1 large tomato – diced
1 coriander plant and 2 spring onions – sliced for garnishing
Grind the following to a paste using minimal water:
300 gm shallots or small red onions
½ a large head of garlic
Thumb size fresh ginger
2 coriander plants
Large handful fresh mint
1 large tomato
Heat oil in a large pot (about 4 tbsp) until hot and add in the cloves and cardamom. Fry for 30 secs. Next add in the ground ingredients and render to a thick paste. Add in 1 cup of water and repeat the process. You want your paste to cook well.
Now add in all the powders (curry, cardamom and coriander powder). Add in 2 cups of water and render this paste until the oils seeps through and the water has evaporated. Repeat this process.
Next add in the chicken and lemon grass and coat well with the masala (spice paste). Whilst stirring occasionally, cook for 5 mins or until the chicken has changed colour. Add about 2 cups of water and cook for 15 mins, on medium heat, stirring occasionally.
When the chicken is half cooked, add in the potatoes and check the liquid in the dish. If it is too dry, add another cup of water. When the chicken and potatoes and nearly done, add in the coconut milk and bring to the boil. Simmer for 5 mins and just before lifting, add in the tomatoes and garnish. Mix well and serve hot with rice and breads such as ROTI CANAI.