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Friday, December 11, 2020

INDONESIAN CURRY CHICKEN

Came across this curry [Indonesian Curry Chicken] shared on You-tube.  I am not sure if this is an authentic recipe but definitely is a family home-cooked recipe.    Normally, I prepared curries with less gravy.  But having in mind to cook a curry to serve with spaghetti [Angel Hair Spaghetti], I cooked this curry.

The gravy of the curry is enough to spread over several plates of spaghetti.  The curry is mild, not overly spicy but good to serve with pasta or noodles.  Over excited to dig in my plate of spaghetti with the gravy, chicken pieces [I reserve d the drumstick for myself] and potatoes, I have forgotten to snap some pictures of it.  Next time, will update post with pictures.
IMPORTANT TIP - Rest this curry for several hours or overnight for better flavour and taste.  
Ingredients
[serves 5-6]
1.2 - 1.5 kg chicken whole legs - cut bite size pieces
300 gm potatoes - peeled and cut wedges, soak in water until required
150-180 ml thick coconut milk
2 tsp salt to taste 
1 tsp sugar to taste
80 ml oil
1.5 to 2 cups water
Ingredients For Frying
1-2 cinnamon stick
1-2 star anise
5-6 cloves
1 thumb size ginger - chopped finely
1 bulb garlic - peeled and chopped finely
3 sprigs curry leaves
1 red onion - peeled and chopped finely
5-6 shallots - peeled and chopped finely
80 gm meat curry powder
1 tbsp tumeric powder
2 tbsp chilli paste [can blend about 8-10 soaked dried chillies]
  1. Prepare the aromatics, chicken and potatoes as in the recipe and pictures.
  2. Mix curry powder, tumeric powder and chilli paste with some water into a paste.
  3. Marinate chicken pieces with some salt.  Set aside.
  4. Heat a non stick wok, add in some oil to fry potatoes until lightly brown.  Dish up and set aside.
  5. Using the same wok, add in more oil.  Saute cinnamon, cloves, star anise, garlic, ginger and curry leaves until aromatic.  Add in chopped onions and shallots, continue to fry until aromatics are lightly brown and fragrant.
  6. Add in curry paste, continue to fry over medium heat until oil separates  [takes above 10 minutes].  Add some water if paste is too thick and difficult to fry.
  7. Lower heat, add in the chicken pieces.  Stir to coat chicken pieces with the fried paste and until meat pieces are firm and white.  Add in about 1.5 to 2 cups water.  Stir to mix, add in fried potatoes.  Bring to boil, cover with lid and leave to cook for 10-15 minutes or until potatoes are tender [when potatoes are tender, chicken meat is usually cooked].
  8. Remove lid, turn to medium heat, add in santan and seasoning to taste.  Add in some extra curry leaves.
  9. Bring to boil, off heat.  Leave to rest for some time before serving.  Curry tastes better after resting. 

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