Friday, November 26, 2010

What's for dinner? - Curry [Recipe]

Dinner. One of the main meals of a day, and the time where me and my housemates will gather in our small but equipped kitchen to cook together. So as a goodbye meal for Iris, who's leaving back home, I've decided to cook something that's rather Malaysian and delicious - chicken curry (strongly suggested by Juan). Though I'm not a fantastic great cook like Jamie Oliver, or any Iron Chef in Japan, I know my curry dish is rather popular with my group of friends, and this dish has never disappointed me (and my friends) as a good meal.

So what's the ingredients for chicken curry? Obviously, it's chicken. This time, instead of chicken wings, I opted to use chicken drumsticks which has a different texture. Other ingredients that's part of my recipe are lemon grass, garlic, brown onion, chilli, and ginger (all of these finely chopped). There's also the potato, diced to smaller pieces. Next, the spices that are essential for the curry include turmeric, chilli powder, Cayenne pepper powder, hot chilli flakes, curry powder, garlic powder, white pepper and black pepper.

Chicken drumsticks

Other curry ingredients
Curry spices
 So is cooking curry complicated and difficult? The answer is NO! It's quite easy and does not require much skills compared to making sushi and dumplings. Of course, being careful and aware of the stove's heat is important so as to avoid having the food burnt into black ashes. Firstly to cook the curry, the chicken drumsticks and potatoes are fried separately. Next, stir fry the other ingredients (garlic, onion, ginger, lemon grass and chilli) in a preheated pan with oil. Add in the spices into the pan when there's a nice fragrance which is when the ingredients turn slightly brown. Add 2 cups of full-cream milk and allow the mixture to simmer for a few minutes. Then, put in the fried chicken into the curry mixture followed by the fried potatoes (you can add or use carrots as substitutes for potatoes) about 5 minutes later. Allow the curry to simmer over low heat for 10 minutes before putting in salt and a bit of sugar. To have a richer flavour of curry, use 1 cup of chicken stock and 1 cup of thick coconut milk to substitute the 2 cups of milk. Well, curry is best eaten with rice or Naan (or simply white bread if u're not into Asian or Indian cuisine).

Frying the chicken
Frying the potatoes
Curry is done!
So having spent almost 45 minutes cooking my curry, it's finally time to bon appetit!

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