Sunday, February 28, 2016

咖喱鸡 Curry Chicken

During my childhood days,  eating home cooked curry chicken was not as available as today. My mom would have to prepare and cook the curry paste from scratch. The time consuming process of stir frying the curry paste until thoroughly cooked and the oil separates from the paste simply discouraged me to cook this dish.

And now 30 years later when store bought curry paste are easily available, the idea of making this dish seems more inviting. Whenever I go back Malaysia, I would buy from various brands of curry paste to stock up in Indonesia.

Today I am making this curry paste from scratch so as I can adjust to the preferred taste accordingly.

Curry Chicken

Ingredients 材料

850g Chicken 鸡肉块
1 Tbsp Curry Powder 咖喱粉
1-2 Tbsp Light Soy Sauce 酱清

8 Dried Chillis 红辣椒干
3-4 Fresh Red Chillis 红辣椒
6 Shallots 青葱
6 Garlic 蒜
4 cm Ginger 姜
1 cm Galangal 南疆
2 cm Tumeric 黄姜
2 Onions 洋葱
5 Tbsp Curry Powder 咖喱粉
300ml Water 清水 (Soak dry chili 泡浸红辣椒干)

4 Potatoes 马铃薯 (cut into chunks 切块)
1-2 Cups Cooking Oil for frying 食油

8-12 Tbsp Cooking Oil 食油
1-2 Tsp Chili Powder 红辣椒粉
2 Stalks Lemon Grass 香茅
Some Curry Leaves 咖喱叶少许
200ml Coconut Cream 浓椰浆
600ml Water 清水
600-800ml Water 清水
3 Tsp Salt 盐
2 Tsp Sugar 糖

Method 做法

Chicken chopped to bit size. Season with curry powder and light soy sauce till even. Set aside for an hour.

Soak dry chills in 300ml of water till soften. Drain and reserve the water for blending. Deseed the chilis and cut to thick chunks.

Cut onions to smaller size and set aside.

Transfer all ingredients (B) into food processor and evenly process into paste form. Add more water if the paste is too dry. Set aside.

Heat up oil (ingredients C) in a deep fryer and deep fry the potatoes under medium heat for 2 mins. Remove potatoes from fryer and set aside.

Add 8 Tbsp of the cooking oil from frying the potatoes into a frying wok and heat up. Stir in the curry paste and continue to sauté the curry paste until it sizzles and aromatic. Stir in red chili powder, lemongrass and curry leaves into the mixture and continue stirring non stop for at least 10mins to avoid the paste from sticking onto the wok base and getting burnt.

Adjust the heat to medium low when the paste dries up too soon.  Add another few more tablespoons of oil to help the curry paste to cook evenly. Continue stir frying for another 5-10 mins or more until the oil starts to appear on the surface.

Toss in the seasoned chicken and stir fry for another 5 mins to evenly coat the chicken pieces with the paste.

Add 600ml water, salt and sugar and allow the curry to simmer for 5 minutes before adding in potatoes. Stir to combine and continue to simmer the curry under medium low heat for another 10 mins.
倒入600ml 清水,盐和糖拌匀后再焖煮5分钟才加马铃薯块。搅匀油在继续以中火焖煮10分钟。

Combine coconut cream with 600ml water till mixed. Pour coconut mixture into the curry and allow to simmer another 5-10 mins.

Add more water and salt if needed.

Serve with rice or bread.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

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