This
is one of the long outstanding recipes in my collection list of recipes which I
told myself that it is a must try. Since
I love trying new recipes, I chose to quickly
try this one first as I have almost all the ingredients in hand.
It
turned out to be a lovely curry that is not difficult to prepare. Don’t be afraid of the long list of
ingredients, it is worth cooking this curry if you are a curry lover. I have
altered the method slightly by pan frying the chicken instead of deep frying. This curry tastes savoury, sourish and slightly spicy and the gravy is concentrated. It is nice to spread over rice but I served this with
pasta [Angel Hair] and shredded zucchini.
Recipe
adapted from Chef Amy Beh’s TV cook show way back in 2004 with some
modifications.
Ingredients
3
deboned chicken whole legs – cut bite size pieces and marinate with ½ tsp salt
and 1 tsp ground black pepper for at least 1 hour
4
tbsp oil
Ingredients
A
1/2
tbsp mustard seeds
1
tsp fenugreek
3
sprigs curry leaves
1
tbsp grated ginger
Ingredients
B [combined]
2
tbsp coriander powder
2
tbsp chilli paste
3
tbsp meat curry powder
Ingredients
C
2
tomatoes – cut thin slices
1
red or green chilli – seeded and sliced
100
gm long beans – cut into 4 cm pieces
100
ml thick coconut milk
2
cups water or thin coconut milk
Seasoning
1
tsp salt to taste
1-2
tbsp sugar to taste
Dash
of msg
Juice
of 1 lime or 3 lime kasturi
- Heat oil in wok, fry ingredients A until fragrant, then add ingredients B. Fry until aromatic and oil separates. Push aside curry paste, add in chicken pieces to fry until firm. Stir to mix well the paste and chicken.
- Add in green beans, continue to stir and mix then add in water/thin coconut milk. Bring to boil, then simmer until green beans are cooked just right to the texture. Add in tomatoes and red chillies.
- Add in thick coconut milk and seasoning to taste. Cook for a further 1-2 minutes.
- Dish up to serve with rice or noodles.
2 comments:
Kimmy, your curry looks delicious! Must tambah rice to enjoy it to the max. I am always scared when I see long list of ingredients and that's why I shy away from cooking Indian curry.
Hi Phong Hong, I thought the same too but once I try it, I'm glad I did it cos' it is worth the trouble. We. especially my hubby enjoyed it very much.
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