Post No:#705
I love curry, especially my grandmother's chicken curry that she always makes when I return to Singapore. Didn't know what to make for dinner tonight and decided on curry cause it doesn't really need me to stay in the kitchen to wait for it to cook and stuff.
Tried something new to me, but most people have tried before while cooking curry with dry powder and it turned out pretty great! Almost the same as my grandmother's!! Am so happy with myself cause out of so many times I tried making Singapore Chicken Curry this is the only successful one. Oh, and using the McKenzie's or Clive of India's brand of curry powder doesn't work for me, I prefer the Baba's brand (Malaysian) that you can get from Chinatown at $2.10 for a large pack.
Here's the recipe if anyone wants to try, when I say finely chopped, I do mean finely chopped...If you have a blender all the better! USE IT!
Serves 4-6 if served as a side, 2-3 if served as a main, depending on how much you eat.
Chicken Curry (Singapore)
Ingredients:
3 heaped tbps of curry powder (I mixed 2 tbsps of Babas' with 1 tbsp Clive of India)
1 tbsp water
1 tbsp oil
4 cloves of garlic, finely chopped
1 piece of ginger, finely chopped (same amount as garlic)
1 onion, finely chopped (abt twice the amt of garlic and ginger)
1 Cinnamon quill
1 Star Anise
2 Dried Chili (optional, I like it hot!)
275ml (1 can) Coconut Milk
2 Potatoes, cut into quarters or eighths
Chicken, diced or you can put in whole drumsticks and wings
Extra curry powder for seasoning.
Cooking Oil
Salt to taste
Steps:
1) Marinade the chicken with some curry powder and 1 tsp of cooking oil for about 30mins.
2) Mix the curry powder with the 1tbsp of water and 1tbsp of oil to form a paste.
3) Stir fry the marinated chicken till about half cooked and dish up to one side.
4) Stir fry the chopped garlic, ginger & onion with the cinnamon and star anise in some oil till fragrant.
5) Add in the curry paste and continue frying till aromatic or when the oil separates from the paste.
6) Add in potatoes to fry with the paste mixture till evenly covered, then add some water (80ml?) to help it cook.
7) Pour in the coconut milk and also add in the chicken and 2 pieces of dried chili, stir thoroughly and leave it over high heat for 10 mins.
8) Switch to low heat and simmer until the potatoes are cooked.
9) Add some salt to taste.
10) Remove the star anise, cinnamon and dried chili. Serve hot over rice or with bread!
Here's my end product!! I took the photos with my mobile phone's camera...So its not high quality.
Now...Who wants a serving?! XD...This recipe is a keeper for me, that's why its up here.
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