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Posts Tagged ‘Malaysian chicken curry’

Sometimes, our curries are complicated concoctions involving a wide range of spices and condiments, blended together in carefully measured quantities.

Other times, they’re all-in-one stews that are quick to prepare with minimal washing up at the end of the meal.  This is the one I make during holidays, when I’m feeling particularly lazy.

It begins with a good Malaysian curry powder – I use either Lingam’s or the classic Ayam Brand curry powder that my mother always kept in her pantry…

  • 1-2 large onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 3 – 4 rounded dessertspoons of curry powder
  • 1 teaspoon of sweet soy
  • juice of half a lemon
  • salt to taste
  • curry leaves (optional)
  • 1.5kg chicken pieces (I used drumsticks)
  • potatoes, peeled if necessary and cut into chunks
  • 1 tin coconut cream
  • water
  • oil for frying

1. Preheat the oven to 175C (350F) with fan. In a small food processor, blitz the onion, garlic, curry powder, soy sauce, salt and lemon juice to form a thick paste.

2. Heat a little oil in a large pot (I used my Emile Henry Risotto Pot) and fry off the paste for a minute or so until pungent.  Add the curry leaves and coconut cream and stir to combine.  Then add the chicken pieces and turn them in the sauce to coat.  Add a little more water if required to ensure that the chicken pieces are mostly submerged.

3. Put the lid on the pot and bake in the oven for an hour.  After that time, remove the pot from the oven and add the potatoes, gently working them into the sauce.  Replace the lid and return to the oven for 45 minutes, then remove the lid and bake uncovered for a further 15 minutes, or until the sauce has thickened. Serve with steamed or boiled rice.

I’ve also made this curry in our Römertopf Baker, and the method is even easier.

Rub the onion/garlic/curry powder mixture over the chicken pieces, and then lay them out, with all the residual paste, in the presoaked Römertopf.  Pour over the coconut milk and a little water, stir gently to mix the sauce up a bit, then cover the pot and place it in a cold oven.  Turn the temperature up to 200C with fan and bake for two hours, adding the chopped potatoes halfway through the cooking time.  Remove the lid near the end if necessary to thicken up the sauce.  Enjoy!

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I’ve been having a blast playing with all my new spices!

I dragged out my masala dabba, which I bought a couple of years ago but never got around to using.  It’s a traditional Indian spice box, made of stainless steel…

It has an inner lid to lock in freshness, and a small spoon…

I filled mine with (clockwise) : Kashmiri chilli powder, coriander powder, black mustard seed, turmeric, cumin powder and fennel seeds, with cinnamon, green cardamon and star anise in the middle.

I made garam masala, following  this recipe from Mamta’s Kitchen.

Into a grinder went:

  • 1 tablespoon black Sarawak pepper
  • 1 teaspoon whole cloves
  • 4 whole black cardamon pods
  • 4 whole green cardamon pods
  • 2 teaspoons whole cumin seeds
  • 5 broken dried bay leaves (a gift from the Spice Girl)
  • 10cm cinnamon stick, broken up

After blitzing, the mix was sifted to remove any fibrous bits.

I used the garam masala in Mamta’s chickpea curry (Channa curry) following the recipe here.

A tip from the lovely Barbara at Harkola – dried chickpeas can be soaked and frozen before boiling. They can then be boiled from frozen as required.

When I made this curry, I simply took the container out of the freezer and emptied it straight into a pot of cold water, brought it to the boil and simmered it until the chickpeas were soft.

Finally, I used my homemade curry powder to make a Malaysian style chicken and potato curry.  It was a hearty feed on a cold winter’s night!

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