I am a big foodie..I just love to eat and try out new and innovative recipies.Although I am not an expert cook,needless to say ,I lack cooking skills, yet I love to try out new things.After living in Malaysia for more than three years,I managed to learn a few Malay and Chinese recipies..So here is one of them..its my version of Malaysian chicken curry in coconut milk.
MALAYSIAN CHICKEN CURRY IN COCONUT MILK.
INGREDIENTS:
1 Whole chicken(cut into chunks).
3 Finely chopped onions.
2 Cups coconut milk.
3-4 cloves of garlic(minced)
1 tbsp coriander
1 tbsp ground turmeric.
1 tbsp chilli powder.
2 tbsp cumin.
2 tbsp chicken curry powder.
2 potatoes(Peeled and cut into chunks).
2 tomatoes,roughly chopped.
1 stalk of fresh lemongrass.
1 bay leaf.
2 Cinnamon sticks.
1 cup water
5 tbsp Vegetable oil.
Salt and pepper to taste.
METHOD:
1.Place the onions,garlic,tomatoes,lemon grass and 1/2 cup of coconut milk in a blender and make a paste.
2.Heat the oil in a large pot and add bay leaf and cinnamon sticks.Saute for 1 minute and then add the blended ingredients.Add salt,pepper, turmeric,coriander,cumin,chilli powder and fry until they change their colour.Then add the rest of the coconut milk.
3.Add the chicken pieces and the potatoes and stir until they are covered by the sauce.Add water.
4.Cover the pot and let the chicken simmer for 25 mins.By that time the chicken and the potatoes will become tender and it will be ready.
Serve with steamed rice.
MALAYSIAN CHICKEN CURRY IN COCONUT MILK.
INGREDIENTS:
1 Whole chicken(cut into chunks).
3 Finely chopped onions.
2 Cups coconut milk.
3-4 cloves of garlic(minced)
1 tbsp coriander
1 tbsp ground turmeric.
1 tbsp chilli powder.
2 tbsp cumin.
2 tbsp chicken curry powder.
2 potatoes(Peeled and cut into chunks).
2 tomatoes,roughly chopped.
1 stalk of fresh lemongrass.
1 bay leaf.
2 Cinnamon sticks.
1 cup water
5 tbsp Vegetable oil.
Salt and pepper to taste.
METHOD:
1.Place the onions,garlic,tomatoes,lemon grass and 1/2 cup of coconut milk in a blender and make a paste.
2.Heat the oil in a large pot and add bay leaf and cinnamon sticks.Saute for 1 minute and then add the blended ingredients.Add salt,pepper, turmeric,coriander,cumin,chilli powder and fry until they change their colour.Then add the rest of the coconut milk.
3.Add the chicken pieces and the potatoes and stir until they are covered by the sauce.Add water.
4.Cover the pot and let the chicken simmer for 25 mins.By that time the chicken and the potatoes will become tender and it will be ready.
Serve with steamed rice.
