Cooking recipe: Curry chicken

The decision to cook curry chicken on a normal weekday really took some efforts. I peeled and cleaned the shallots the night before because I knew I would not have enough time to do so when I wanted to cook it today. I had half packet of curry powder left from rendang chicken and I felt uncomfortable looking at half of the packet left in the cabinet. That was where I had the thought to make the food something similar to old town kopitiam chicken curry with rice. I managed to get coconut milk from the store but didn't have lemon grass. So I have to get going without this important ingredient. However the curry chicken turned out pretty good and spicy too. Weeliem sweated while eating his rice with the thick curry.


Here's the recipe, pardon for missing some important ingredients because I simply threw whatever I can think of and available at home. It is kinda thick or more to kapitan curry chicken style.

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Ingredients:

a cup of coconut milk

a bowl of shallots, peeled, processed

ginger, size of thumb, processed with shallots

2 chicken thighs with legs

a potatoe, cubes

2 sticks of curry leaves, tore from stick

curry powder-half a packet

cili giling/boh

peanut oil

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Steps:

1) Fry potatoes in penut oil until the outer skin turns golden, leave aside

2) Heat up 2 tablespoons peanut oil in wok

3) Saute processed mixture for few minutes till fragrant

4) Add in cili giling and curry power, turn around the mixture to avoid sticking to wok

5) Pour chicken pieces into the curry mixture, mix well for like 5 minutes

6) Add in coconut milk, if you want the curry to be thicker, you can add more coconut milk, if the other way round, add water. Adjust according to your preference

7) Add in curry leaves, close lid and leave it to boil for 3 more minutes

8) Add in potatoe cubes, let it cook for 15 minutes to make sure chicken is cooked.

9) Salt to taste, serve hot with rice

Serving: 2-3

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Enjoy!

I need to post my first photolog now and then work!