Sunday, May 27, 2007

Accidental Chicken Curry





Last Sunday when i made the varuval I only used half the chicken and I had great intentions that sometime during the weekday I would make chicken curry with the balance for dinner with some chappati...but I never got around to it!! So this Sunday is another chicken sunday !! Yes Lilac, I am sorry...we will postpone the Fish Sambal to next Sunday:-(

When I was growing up, mummy cooked mainly paratels....dry curry. So cooking chicken curry has been one of the last dishes I have picked up in my adulthood. I am fortunate enough to have my amachee's receipe and I have over the last few years modified it with much kudos from Joe. I call this the "Accidental Chicken Curry" because not too long ago I had marinated some pieces of chciken to make mum's famous vindaloo and Joe was really yearning for some chicken curry, so i took out some pieces of marinated chicken (chili powder & vinegar) and proceeded to follow amachee's recipe..and the rest as they say is history:-)

Ingredients
Chicken cut and marinated with some vinegar and chili powder...overnight or longer.
Ginger/Garlic - blended
Onions - slices
Tomatoes - quartered
Potatoes - quatered
Curry leaves
Cinnamon stick
Star Anise
Coconut Milk
Salt

Dry Fry(toast)and pound (Garam Masala)
Fennel
Cloves
Black Pepper

Mixed Powders
1 1/2 tbs chili powder
2 tbs meat powder
1/2 tsp cumin powder (jst mix it all together - no water needed)

In a pot, add oil and stir fry the onions, garlic and ginger then add in the cinnamon and star anise and stir a few mins, add in the tomatoe, curry leaves and continue to stir. Add in the chicken and the mixed powders, stir well to coat the chicken pieces evenly. Then add some water to cover just above the chicken, add potatoes & salt and cover with lid.

Stir every few mins and close the lid, when the potatoes are 3/4 cooked, add in about 3-4 teaspoons of the Garam Masala and let it boil. Stir in thin coconut milk and adjust salt. If you feel need more garam masala add more and the thick milk, bring to boil and remove from the fire.

Note : You may not want to add milk, then add lots of tomatoes and water.
If you have no time, skip the marinating process.

We had this with stir fried okra and eggplant raita.

Verdict : Worth the sweat in the kitchen:-)

9 comments:

mamamia said...

Milee,

Excellent lah...with all these new concoctions you come up with...I really am speechless...I am inviting myself for your spread THIS weekend...Have you thought of a little "weekend-corner?"

milee said...

Mother you never need an invite :-) Weekend corner huh...something we can discuss further perhaps with the right investors:-)

mamamia said...

Hey Milee...Anytime babes...JRP n PPR, would dive straight in as long as meatloaf, pies n spicy stuff are served.Something to think about huh??

Madam said...

eggplant raita looks good. Recipe please.
sorry for delay in nasi lemak post. Cook had to assume role as driver for 4 guests who were with us for the past 4 days. but they were treated to your varuval which was a big hit. tks milee.

milee said...

hey madam...i have been wondering what happened to you !! Ok I will exchange raita recipe for nasi lemak posting..so hurry and sent it to me:-)

Vanessa said...

hi aunty sharmmmm!=)
you're so cool you have a blogggg!

milee said...

Hey Vanessa...thanks for dropping by:-) me cool...heheh I am so grateful you think so:-)

Patrick said...

Accidental Curry!!!!..thats something that my sister Emily would come up with..actually.she makes Accidental Porridge from cooking rice...:-)
Good job Sharm..we'll try out these recipes for Nadia some day...that girl can eat!!

milee said...

Hey Pat!! Congrats on the arrival of Nadia....yes yes I know its been about 5 months since her arrival! She is adorable, have seen pics of her. You take care.