Another simple curry yet flavourful if you don't mind using only curry powder for the spicy taste. Moreover, this curry uses fresh king oyster mushroom [erngyii mushrooms/sin pau koo] and carrots. So you can either add more of it and reduce the quantity of chicken or vice versa. This curry tasted sourish sweet cos' of the tamarind juice. You can also cooked it as a thick or watery curry according to you preference.
2 big chicken thighs - skin removed and cut into bite size pieces
3-4 stalks of fresh mushrooms [erngyii] - cut into wedges
1/2 small carrot - sliced
1 onion - peeled and cut into chunks
1 tbsp chopped garlic
2 tbsp curry powder -mixed with some water into a paste
2 tbsp oil
6 pieces kaffir lime leaves
1 tbsp tamarind paste mixed with 1 cup water and squeezed out the juice
1 tsp each of salt and sugar to taste
- Heat oil to saute garlic and onions until aromatic. Add in curry powder [more if you want the curry to be spicy]. Fry until fragrant.
- Add in the chicken, mushrooms and carrots. Stir fry to mix well.
- Add in tamarind juice, bring to a boil, add seasoning. Lower heat to simmer for about 20 minutes or until chicken is cooked.
- Taste to adjust seasoning and add in kaffir lime leaves. Dish out to serve hot with rice.
This post is linked to the event, Little Thumbs Up [May 2013 - Mushrooms] organised by Zoe [Bake for Happy Kids] and Mui Mui [My Little Favourite DIY] and hosted by Joyce of Kitchen Flavours.