Hai guys I basically created this blog to promote the sales of my next book waiting to be published . A recipe book on Indian and Malaysian cuisines. Do try the recipes I post here. I have only written recipes I have tried over the span of 18 years. Cooking is my passion, I regularly learn and try out new recipes. And as a result I have also written my first book which is to be published in the United States very soon...

MALAYSIAN CHICKEN CURRY

RECIPE ORIGINAL - DISCOVERY COOKING SHOWS!

 

INGREDIENTS

·         Chicken – 1k.g.

·         Lemon grass – 3 bulbs

·         Spring onions – 8 bulbs

·         Slit green chilli – 2

·         Soya sauce – 1tsp.

·         Cider vinegar – 1tsp.

·         Ginger – 1 inch.

·         Garlic – 4 bulbs.

·         Lemon leaves – 3

·         Tamarind paste – 1 tsp.

·         Coconut milk – 1 cup.

·         Kalanga (atharai in tamil or use regular ginger as I do) – 1 inch.

·         Leaf of a saffron plant for originality of the recipe.

·         Tiny dried prawns – 2tsp.

·         Red onion – 1 small in number.

·         12 red chilli soaked in warm water for 20 minutes.

·         Palm sugar – 1tsp.

·         Red chilli powder – 1/2tsp.

·         Salt – 1tsp.

·         Coriander powder – 1/2tsp.

·         Cumin powder – ½ tsp.

·         Garam masala powder – 1/2tsp.

·         Sunflower oil – 1 cup.

PREPARATION

1.   Take 4 spring onion bulb, along with the ginger, garlic, kalanga(thai ginger), prawns, 1 bulb of spring onion, and soaked red chilli. Grind it to a paste.

2.      Finely chop the spring onions, lemon grass, the leaves of lemon plant, the saffron plant, and also the leaf of spring onions and lemon grass. Just take a ¼ cup of spring onion and lemon grass leaves. Too much could spoil the dish. Save the rest for other cuisines.

3.      In a pan add the sunflower oil, followed by the finely chopped spring onion and lemon grass bulbs, the spring onion and lemon grass leaves, the red onion and sauté it till brown.

4.      Next add the paste and sauté it till brown.

5.   Add the salt, the red chilli powder, coriander powder, cummin powder, and the garam masala powder. And stir well for 2 minutes.

6.      Now add the skinned chicken to the gravy and mix well for 5 minutes. Let the gravy pierce through the chicken. Now add the palm sugar and tamarind paste to the chicken.

7.      Cook the chicken for 20 minutes. Now add the coconut milk and stir the chicken well.  Let it cook for another 10 minutes. While adding the coconut milk also add the lemon leaves and the saffron plant leaves, finely chopped.

8.      The finely cooked chicken is ready for serve.