Monday, January 29, 2007

Tala's Nyonya Chicken Curry

Its been a long time since I cooked a nice curry. I normally don't because its always such a bother trying to finish up the whole pot of gravy. But I was in the mood for it today and whipped up a pot earlier. As always, my curries vary depending on my mood and the ingredients that are at my disposal. Here's today's recipe:

Tala's Nyonya Chicken Curry

7 pieces of chicken thigh marinated with:

- 2 tablespoons of olive oil
- 3 tablespoons of Baba's Meat Curry powder
- 1 tablespoon of Lingams Chilli powder
- 1 tablespoon of Shah's Kabab spice mix
- 1 cube of Knorr Chicken stock
- 1 teaspoon of turmeric powder
- sprinkling of salt

Spread mixture evenly over chicken and keep aside.

Peel and quarter 5 average sized potatoes and par boil in boiling water. Drain and set aside.

Blend together:

- 3 red chillies
- 1 big tomato
- 2 red onions
- 5 garlic pods
- 2 inches of ginger
- 2 lemongrass bulbs
- 2 tablespoons of olive oil
- 2 tablespoons of warm water

Buzz in blender till mixture is smooth and like a thick emulsion.

In a cooking pot, place a little amount of oil, just enough to coat the base of the pot.
Heat it up and pour blended ingredients. Saute till aroma is released and mixture turns into a deeper colour and the oil starts to separate.

Add marinated chicken pieces and fry till chicken is evenly coated with blended mixture. Leave it to brown for 5 minutes, tossing so that the chicken doesn't stick to the pot. Then add approximately 3 cups of water or just enough to submerge chicken pieces.

Lower heat and let it simmer gently for 45 minutes. Add parboiled potatoes and 3 dollops of low fat yoghurt. Turn down heat to mild, put lid back on and simmer for another 15 minutes. Or until gravy has thickened to your liking.

I served this today with a mixed salad combo topped with slices of hard boiled egg and raw thinly sliced red onions. The coldness of the salad offsets the spiciness of the chicken curry very well. I added a dash of Italian dressing to mine but you can also add yoghurt if you prefer.

No comments:

Post a Comment