Wednesday, October 13, 2010

Curry Chicken

 Curry chicken or chicken curry...its a common meat dish in my household. However, I was quite surprised when my Caucasian friends called it a delicacy of Asia. I know that curry chicken is pretty huge in Australia, UK and of course all around Asia too.  In my household, our curry chicken tends to be more "lemak" (more creamy) which is from the coconut milk. Its a simple dish with simple ingredients.  Firstly, you will have to prepare the curry paste. If you are lazy, you can just buy the paste from the supermarket. However, I prefer to make my own paste. The ingredients are shallots, galangal, ginger, garlic, cinnamon stick, star anise, cardamon seeds, dried chilli & turmeric powder. Just use a grinder and grind it into a paste. Then you will fry it till its fragrant in your wok over low heat. Please open your windows and doors.  Once that's done, get your chicken, potatoes, slices of sweet onions (optional), coconut milk and seasonings and dump everything into a big pot and simmer till the chicken is cooked.  If  you feel that coconut milk is just too fattening, substitute it with carnation milk. However, the taste is just never there when I use carnation milk though.  This curry chicken can be served with white rice, glutinous rice (nasi kunyit), bread, roti channai / roti prata, naan, roti jala, etc... 

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