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Wednesday, March 2, 2016


After using the Thermal Cooker to prepare several dishes [from porridge to soup and braised meat], I am now quite confident that cooking curry with it should be hassle free and fail proof.  This is true. 
I used the recipe from my earlier posting and cook this curry using the Thermal Cooker.  The result is awesome yet it is really hassle free.  The actual cooking time is about 15 minutes and the remaining cooking process is left to the cooker.  
The curry is aromatic, chicken and potatoes pieces are soft and the tenderness is just nice.  The curry is thick and tasty, full of flavours. 
If you happen to have this energy saver  appliance/utensil/gadget, whatever you call it, do make use of it and you may like it.
[adapted from Nyonya Flavours with some modifications]
Curry Paste [Ingredients blended in processor]
30 gm [15] dried chillies - soaked and drained
200 gm [20] shallots
15 gm [4 cloves] garlic
2 candlenuts [buah keras] -  optional
20 gm toasted belacan
2 tsp tumeric powder
1 tsp fennel powder
1 tsp cumin powder
20 gm [3 tbsp] coriander powder

1.2 kg meaty chicken [chicken thighs] - cut bite size pieces [I removed the skin]
300 gm [3] large potato - peeled and cut wedges
300 ml water or just enough to cover ingredients
100 ml thick coconut milk
3/4 - 1 tbsp salt to taste
2 tsp sugar to taste
1 star anise
1 cinnamon stick
2 cloves
5 tbsp oil or more
  1. Blend dried chillies, shallots, garlic, candlenuts with belacan in a blender until fine.  Then mix with the powdered ingredients.  Set aside.
  2. Heat oil in inner pot over medium low heat to saute pandan leaves, curry leaves, star anise, cinnamon stick and cloves until aromatic.  Add in prepared curry paste.  Stir fry until oil separates.
  3. Add in chicken and then the potatoes.  Stir to coat well with the curry paste for 1-2 minutes.  Pour in just enough water to cover the ingredients.  Add in seasoning [salt and sugar] to taste.
  4. Bring it to a boil and add in coconut milk.  Boil for a further 6 minutes.  Off heat. Cover pot.
  5. Transfer to the outer pot, close the lid and leave it to cook for about 2 hours.  The pot is able to keep the curry warm for at least 8 hours.
  6. Serve with plain white rice or Nasi Kunyit [Tumeric Rice].


Phong Hong said...

Kimmy, your thermal cooker is very well used. Worth the money your BIL spent on it LOL!

Kimmy said...

Hi Phong Hong, my BIL will be very pleased if he knows that the cooker is not a white elephant in my kitchen. You know I love hassle free cooking, clean and tidy kitchen. Now with this gadget, I can spend less time at the stove, means more time for other things and relaxation. Oh no, now I'm busying compiling my brother's company accounts, so this gift comes in handy.

faithy said...

Thanks for sharing! Right now I only use the thermal cooker for red bean soup..hahaha.. I should try your curry chicken this way too.

Lete Tung said...

there are too many choices for people to enjoy.
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Kimmy said...

Hi Faithy, I beginning to love this kitchen gadget cos' it really saves time at the stove and energy. BTW, I use the inner pot to fry crispy chicken whole legs, the oil does not splutter and it was very quick. My kitchen is not greasy at all. Today I going to use it to cook herbal whole chicken. I think it will turn out well.

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