We (Mr Low, Fifi & me) have cooked dinner yesterday.
Our menu of the night:
– Curry Chicken (Healthier version I guess, replacing coconut milk with yoghurt, used Olive Oil too)
– Sambal Clam (Lala)
– Boiled vegetables with Oyster Sauce
The rough recipe of our curry chicken (Serving for 4-5):
– Cooking oil (in our case we used Olive Oil)
– Any part of the chicken (accordingly)
– Potatoes (optional)
– Yoghurt, 2 to 3 tablespoon
– Coconut Milk (optional)
– 2 Tomato, pasteurised (Grind 2 tomatoes)
– Lemongrass, 1 stalk
– Cumin Seeds, 1 teaspoon
– Cinnamon sticks, 1/2 – 1 stick
– Green Cardamom, 3-4 seeds (peel open)
– 4-5 Cloves
– 2-4 Star Anise
– Chicken Powder, 3 Tablespoon
– Chilli Powder, 4 Tablespoon (according to your preference)
– Tumeric Powder, 1 Tablespoon (always 3/4 lesser than the chilli powder)
Need to be pounded (need to be pasty):
– 2 coves of Onions (To be pounded separately)
– 1/2 cove of garlic
– 1/2 piece of ginger
Boil potatoes to soften it. (If you want to add potatoes into your curry)
- Heat up the oil, add in pounded Garlic & Ginger, and the Spices (Group).
- Stir-fry till the spices start to emit smells.
- Add in tomato paste and pounded onions, stir-fry till onion turn golden brown.
- Add in all the powders and yoghurt, turn to low/medium fire and let the oil leave the pan.
- Add in coconut milk and chicken meat, let it set for 15-20 minutes. *Stir every few minutes to prevent it from getting burned and sticked on to the pan).
- Add water accordingly
- Once it’s boiling, add in the potatoes.
- Enjoy! You may buy some breads to dip into the curry. Yummy!
P.S.: We found our curry a tad too spicy for our tongue. So this is the revised version of our recipe, however we do have a little chillis in our everyday food. So those who can’t really take spicy food, you might wanna reduce the chilli and turmeric, chicken powder even more.