Friday, November 4, 2011

Thick Coconut Curry Chicken


This is the first time I am trying to cook Coconut Curry Chicken which is not spicy at all even though I had included 2 tablespoon of chilly paste. I think the curry powder had over-powered the spicy flavor. Furthermore, the coconut is not thick enough. Next time, I will substitute the water with thin coconut milk instead.

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Ingredients

2 long beans- sectioned

1 small egglant- peel skin and sliced

2 lady fingers-sliced

1 small tomato- quartered

150ml thick coconut milk

1/2 big onion-sliced

2 slice ginger

4 curry leaves

200g chicken-chop bit piece

200ml water



Marinate:

1 tbs curry powder

1 tbs chilli paste

a dash of pepper



Seasoning:

1/2 tsp salt

1 tbsp sugar

2 tbs chilli paste

3 tbs curry powder



Optional:

3 potatoes-quartered

beancurd puffs- cut cubes

1 stalk lemon grass-smashed



Method:


Marinate chicken pieces with 1 tbs curry powder, a dash of pepper and 1 tbs chilli paste. Leave aside for 1/2 hour.


Prepare all the ingredients


Fry ginger, onion and curry leaves until fragrant.


Add in curry powder, chillie paste and sugar.


Add in chicken, long beans, eggplant, lady fingers. Mix well.


Pour in 200ml water, tomatoes and salt. Simmer for 10min.

Pour in thick coconut milk. Simmer for another 5min.

Serve warm.




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