Friday, 9 January 2009

RECIPE: VG’S CHICKEN CURRY II


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.


Ingredients


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
Water
Veg oil


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

Method

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.

10 comments:

Anonymous said...

Wow, that looks so yummy. Any left for me?

Grace

VG said...

Sorry Grace....there was a tiny bit leftover for Mr G and my lunch the next day. And it tasted even better then :D

ICook4Fun said...

Wish I can have some now with roti canai. I am reserving my stomach for food from home :) :)

ummi said...

Vin, It looks so sooo yummy..Can imagine my fav Roti Canai Banjir..hahaa..uuhhh...Normally this kind of curry is more delicious if we keep it for the next day, right? Haha..tp kat rumah akak, x sempat tunggu the next day, dah licin.. :D

VG said...

Gert...soon you can makan what you want. Enviouslah. make sure you makan fo me too okay?

Thank you Kak Ummi. Betul Kak Ummi...lagi sedap the next day. My children also lantak semua. Yang tinggal the next day is just the tulang belakang and some potatoes....jadilah, asalkan ada kari nak sapu roti canai, he!he!

Kitchen Flavours said...

Wow mouth-watering chicken recipe. Love the idea of adding potatoes. Just now saw slide show in your blog. Nice green house with all those plants..

Retno Prihadana said...

hmmm...chicken curry with roti canai, they are perfect together, yummy delicious :)

VG said...

Thank you Lubna. I am going to try your chicken curry with the curd marinate the next time. I have printed out your recipe, he!he!

Funny you should mention about my plants....I just bought a few more to add to my 'jungle'....Mr G reckons he is going to have to move out soon to make way for my new plants, LOL.

Thank you Retno and I agree..chicken curry and roti canai is a culinary marriage made in heaven!

Salt N Turmeric said...

I have a very bad habit when eating roti canai with curry. Back in KL, I would add sugar (coarse) to the curry when eating with roti canai so I get the 'crunch'. :)

VG said...

Really? Sugar with the curry? I kena try it...sounds intriguing!