Malaysians love chicken curry. Well, most do. In our house, we eat chicken curry almost every week. Besides chicken curry, we also have beef, fish, prawns, crab even potato curry. We eat the curry with rice, roti jala or bread. I particularly love well toasted bread with potato curry. The soft potatoes in between the spiciness flavour of the curry just melt in my mouth. It's tasty and make you feel full fast. With a cold glass of iced tea and lime juice, I think this will be a kick! Do try this recipe!
Ingredients
1 chicken, cut into 12 parts
3 garlic, finely chopped
1 inch ginger, finely chopped
1 big onion, finely chopped
1 star anise
1 cinnamon stick
4 cloves
6 tbsp chicken curry powder, mix with water until it forms a thick paste
1 cup coconut milk (you can substitute it with milk)
6 potatoes, cut into four parts
Salt, to taste
Methods
1. In a hot pot, pour in a generous amount of oil. When the oil is hot, add in chopped garlic, ginger and onion. Stir for 30 seconds.
2. Add in star anise, cinnamon stick and cloves. Stir all ingredients until golden brown.
3. Add in the curry paste. Stir regularly until the oil becomes separate from the paste (you can see the oil starts to appear on top of the paste)
4. Add in the chicken. Stir untill all is coated with the paste.
5. After 5 minutes, add in the coconut milk and stir well. You can add in a little bit of water if the curry is too thick. The consistency is depending on your taste and preferences.
6. Add the potatoes and salt. Cook until the chicken and potatoes are soft and tender.
7. Serve with rice or bread.
*Serve 4-6 people
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