Chicken Curry

This Chicken Curry is great when eaten with rice and no less delicious when bread is dipped into it. There are many types of chicken curry and this is more of a crude home recipe.




Ingredients:

500g chicken thigh - cut into pieces
1/4 cup coconut milk
1/4 cup water
1 teaspoon salt
curry leaves
3 potatoes - cut
2 heaped teaspoons meat curry powder
1 heaped teaspoon chili powder
2 pieces cardamon
1 piece star anise
80g shallots - blend
15g garlic-blend



Method:

Mix curry powder and chili powder together in a bowl. Add water gradually whilst stirring to make a thick paste.

Heat 2 tablespoons oil in a pot and fry shallots and garlic on medium heat till fragrant. Add curry leaves,cardamons,star anise,and continue stirring.

Add curry powder and chili powder,stir well and leave it low heat for about 3 minutes.

Add in water, salt,potatoes and chicken pieces. Cover and cook for another 5 to 6 minutes.

Stir in coconut milk and leave it under low heat, cook for about 2 minutes. Serve this chicken curry with hot rice.




Make the best Chicken Curry with this easy recipe today. Happy cooking.

Ketupat Sotong : Malaysian Recipe

This popular ketupat sotong or squids stuffed with glutinous rice features squids stuffed with glutinous rice bathed in a sea of cooked thick coconut milk. The stuffing is first soaked in coconut milk before it is stuffed into the squids.



Ingredients:

1 can glutinous rice
12 squids
1 coconut
1.2 cm ginger
2 shallot
1 teaspoon fenugreek (halba)
some sugar
12 stick about 3.7cm.



Method:

1. Wash cleans the squid.

2. Take out the coconut milk.

3. Waste clean the glutinous rice and cook with the coconut milk until cooked.

4. Take small amount from the rice and put into the squid then attach it.

5. Put all the attached squid into the pot fill with coconut milk, ginger, shallot and fenugreek.

6. Insert coconut milk, salt, and sugar when it boils. At the same time, stir it so that the coconut milk not cloddy.

7. When cooked,this ketupat sotong is ready to be served.