Monday, December 5, 2011

Special Curry Chicken


1 whole chicken, cut into pieces
3 large potatoes, peeled and cut into pieces
1500ml water
200ml thick coconut milk

2 tbsp plain flour
2 tbsp light soy sauce
1 tbsp sugar

5 shallots, peeled and pounded
3 red chillies, pounded
5 stalks lemongrass, crushed
curry leave, about 2 tbsp
3 tbsp chilli paste
1 tsp belacan
5 tbsp curry powder (for meat)

2 tbsp light soy sauce
1 tsp salt


1. Mix chicken with marinade.
2. Heat up oil for deep-frying, put in potatoes and deep-fry until golden brown. Dish and drain. Then deep-fry chicken in the same hot oil until half cooked. Dish and drain.
3. Heat up 5 tbsp oil and saute pounded shallot until fragrant. Add in the remaining spices and stir-fry until aromatic. Add in water, potatoes, chicken and bring to boil.
4. Add in seasoning and cook at medium heat for 20 minutes or until potatoes and chicken are tender. Add in coconut milk and bring to boil. Dish up and serve hot.

* The speciality of this curry chicken is the chicken must first be seasoned before frying. When cook with curry, the sweetness and texture of chicken are preserved.

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