MALAYSIAN CHINESE CHICKEN AND POTATO CURRY
Traditional Hokkien recipe, originally posted by Happyhomemaker88 here: http://happyhomemaker88.com/2008/01/06/my-mother-in-laws-yummy-chicken-potato-curry/ She calls for two ingredients I don't have access to, so I just left them out: 5 candlenuts and 1 bunch curry leaves.
Provided by Kate S.
Categories Chicken Thigh & Leg
Time 1h
Yield 3-6 serving(s)
Number Of Ingredients 15
Steps:
- Marinate chicken legs in 2 T salt and 3 T curry powder.
- Mash 5 T curry powder, ginger, garlic, and chilies into a chili paste. (Include 5 candlenuts if you can get them.).
- Peel and chop potato, and deep fry in some oil until half cooked.
- Heat an empty wok until smoking, add 1/2 cup of oil and fry shallots until golden and aromatic.
- Add curry paste and stir to prevent burning until the oil separates from the paste and it is very aromatic, about 5 minutes or so. This gives the curry a rich, bright orange color when cooked.
- Add the marinated chicken pieces and stir-fry until it is half cooked - this is to seal in the chicken juices and make the chicken fragrant and tasty.
- Next, add the potatoes, onions, and lemon grass. Add a bunch of curry leaves as well if you can get them. Stir for two minutes.
- Pour in 3 3/4 c coconut milk. Make sure that the coconut milk is enough to just cover the chicken and potatoes.
- Bring to a boil, then lower the heat to medium and simmer the curry for 25 to 30 minutes, until the chicken is tender and the potatoes soft. Remember to stir the curry often to prevent burning. Add a little water if the curry appears to be drying up.
- When the curry is ready, season with salt and pour in the last 1/4 cup of thick coconut milk. The coconut loses flavor while boiling, so adding some at the last minute enhances the flavor.
- Serve with bread or rice.
Nutrition Facts : Calories 2518.6, Fat 124, SaturatedFat 72, Cholesterol 138.6, Sodium 5751.9, Carbohydrate 316, Fiber 17, Sugar 213.3, Protein 49.3
VEGETARIAN CURRY
This is my mom's favorite curry recipe. I don't have a specific cooking time; it just depends on the size of the vegetables. I suggest any regular curry powder purchased at an Asian store. I put the dry spices in a spice bag for easy removal before eating. The best brand for coconut milk is Chaokoh coconut milk. But I like to use frozen grated coconut mixed with warm water and squeezed to make coconut milk.
Provided by MalaysianChef
Categories Chicken Breast
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 17
Steps:
- Mince garlic, and shallots. Peel and cut potatoes and carrots into 1" inch cubes, dice eggplant and chayote squash in 1" cubes. Mix curry powder with a little water to make paste. add warm water to a dime sized piece of tamarind, mix until you get the tamarind mixed in with the water, discard pulp/seeds. Set aside.
- Heat the 3 tbsp oil in a pot on medium heat. When the oil is hot fry Ginger, Shallots, Garlic, and cinnamon stick until fragrant (Careful not to burn). Add curry powder paste. fry it until fragrant and oil comes to the surface of paste. add coconut milk and cook for a minute. add spice bag of spices (cardamom, cloves, star anise). add salt. add water and tamarind juice.
- Add potatoes, carrots and chayote squash and cook potato until almost tender. add eggplant. Stir every couple of minutes, so that the bottom won't burn and everything is cooked evenly.
- If you like your curry watery, just add water a little at a time. if you would like a thicker milder curry add more coconut milk.
- The Potatoes should be tender but not soft until it turns to mush.
- After cooking remove spice bag.
Nutrition Facts : Calories 475.4, Fat 26, SaturatedFat 15.8, Sodium 63.6, Carbohydrate 59.4, Fiber 15.1, Sugar 9, Protein 9.1
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