12:09 AM
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My mum cook chicken curry today.. yummy.. especially on a raining day..
washing the onion..
cutting it..so it's easier to blend it with the belacan..:P
of course not forgetting the garlic and coconut milk..
The chicken curry is done after all the hard work.. yummy.. i like it.. but it's not spicy enough..
hehe*
today was doing up my blogskin..and i use Xml
my gosh it's so difficult..but i manage to overcome it.. now quite interested in making website or design codes.. it's so fun and interesting..maybe i will learn that soon? hahas..
ok now rushing my EVM project..hope i can finish it soon.. by 13 Aug 2008.. i need to cannot hope..
Aug 10, 2008
Chicken Curry
1 comments:
Interesting curry but if you want it hot and spicy this is the recipe for you and your mum to try.
My special hot chicken curry
Hot Hot Hot chicken curry!!! My special recipe for that mouth tingling curry..
Serves 4
Prep time: 20 mins
Cooking time 40 Mins
Ingredients:-
4 - good sized chicken fillets cut into good mouthful sized chunks
2 - onions
8 - Cloves of garlic
1 - 1"x1" grated ginger
2 - Chilli peppers finely chopped
4 - Cardomon pods
1 - Tin of chopped tomatoes
1ltr - Chicken stock
1tsp - Tumeric
3tsp - Hot curry powder
2tsp - Chilli powder
1tsp - Cumin powder
1tsp - coriander powder
1tsp - garam masala
1 - Good pinch of salt
1 - Good nob of butter
Method:-
The sauce
chop and dice one onion.
Peel 4 cloves of the garlic and finely chop.
Put the onions and the garlic into a medium sized pan with the large nob of butter and gently sweat down on a low heat for 7-9 mins.
Once this has been done add the chopped tomatoes, turmeric, garam masala and cardomon seeds and stir.
Add a good pinch of salt stir again then add the chicken stock and let this simmer for 10 mins.
Let the sauce cool for 30 mins then blend with a hand held condenser untill you get a nice consistency of sauce. The leave this to one side.
Putting the curry together.
Chop and dice second onion
Peel and finely chop the other 4 cloves of garlic
Add 2tbsp of cooking oil to a large pan and on a medium heat add the onions, garlic, chilli and ginger.
Cook until onions are transluscent.
With the spices add the cumin,chilli powder, curry powder and coriander powder to a small dish add some water and stir into a watery paster.
Once the onions are translucent add the paste and stir well.
Add the chicken and seal well, making sure non of the chicken is still pink.
Then add your sauce and stir well.
Bring to the boil on a high heat and then let the curry simmer for around 30 mins untill the chicken is well cooked.
For added taste add some fresh coriander 1 min before you serve.
This does seem complicated but if done right you end up with the most sumptious, scrummy and hot chicken curry...enjoy!!
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