Archive for Chicken Recipes

Easy Yummy Shallots & Old Chicken Soup To Relieve Wind/Flatulence

A hearty bowl of delicious small onions/shallots and old chicken soup 😀

Hello there, dear friends 😀

Here is a super easy but really yummy soup to help remove wind from our body.

All you need is just :-

1 kilo of peeled shallots (small onions)

1 old chicken, skin and fat removed, chopped

3 litres water (2 litres water if your family is smaller or you want the soup more concentrated)

Method –

1) Bring water to a boil in a soup pot.

2) Put in all ingredients above and bring to a boil again. Skim off any scum that comes to the surface of the soup.

3) Simmer for 4 hours over a low fire.

4) Season with salt to taste.

I made this soup last week as a series of home remedies to tackle the wind problems that some of my family members have been experiencing, my self included. Before this, I had made Mint Leaves and Egg Soup, which unfortunately my husband and sons are not fans of. 🙄

Anyway, shallots are known to have effects than big onions in removing wind and this soup recipe has been passed down from many generations. Some people add in lemon grass and old ginger to give the soup more kick. I love ginger a lot but unfortunately, my healer lady friend said women around middle age and perimenopausal should not take ginger in any form for fear of triggering health problems arising from heatiness.

Shallots are used a lot in  Asian cooking and a look in the Internet will yield many nutritional and health benefits of shallots. Some studies and researches have found shallots to contain in large quantities calcium, iron and protein and they are an excellent source of Vitamin C, folic acid, potassium and dietary fibre. They are believed to be good anti-bacterial and anti-fungal agents, too. 💡

Old chicken is a requirement of this soup because it is believed to have properties to remove wind also. Old chickens are those hens that have stopped their eggs laying period.

Try to make this soup regularly for your family – even young children will enjoy it as the soup is so sweet. As old chickens have more fat content, be sure to skim off all the oil from the surface of the soup before serving it hot. Any leftover soup is ideal to make noodles or porridge. 💡

My next post will be on home remedies to remove wind in the stomach, with a recipe of a special herbal lamb soup to warm up the stomach. 😉

With best wishes for good health,

choesf 😀

P.S. Any leftover soup can  be kept in the refrigerator and consumed the next day. I checked with my healer lady friend about the belief that leftover soups can cause wind in our body – she said if a soup has been boiled for 4 hours, then that soup is safe for consumption the next day without causing wind to our body. 😀


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Comments (9) »

A Pictorial Recipe – Simple Delicious Onion Cinnamon Chicken Stew

Good morning, dear friends 😀

Ah, this is my husband’s favourite comfort food from his childhood – every time I cook this, he will rush home immediately from work for dinner and have one big serving of freshly, cooked rice to go with it. Just this one dish is enough for him and he doesn’t even go for the other dishes that I had cooked. 🙄 😆

For a slow-cooker version of this recipe, visit my dear blogger friend, sweetrosie’s, site HERE .

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Freshly cooked, hot, steamy Onion Cinnamon Chicken Stew – yummy! 😀

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Now, this dish is extremely easy to cook – it is the simplest of all my recipes – there are just a few ingredients required, but the chicken stew is so full of flavour and tender. Best is, there is only one pot to wash if you are cooking it in a Corningware casserole like I did. Usually on those days when I really don’t feel like spending a long time cooking in the kitchen, I would cook a large batch of this chicken stew and have a simple vegetable stirfry on the side, and of course, a bowl of nourishing soup. Fortunately, all my kids go crazy over this dish, too. 😆

This recipe is dedicated to Nic and her 2-year old son and I hope this yummy stew will whet her son’s appetite! 😉


Here is a pictorial recipe to make it easier for you to cook this dish.

Simple Delicious Onion Cinnamon Chicken Stew

Ingredients and Method –

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3 large, whole chicken legs (they are more tender, but you can use 1/2 a large chicken also) –

chopped into bite sizes….marinate with 2 tbsps of oyster sauce, 2 tbsps of soy sauce, 1 to 2 tbsps of black soy sauce, 1 tsp salt, a few shakes of white pepper

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1 large cinnamon stick (smashed into smaller pieces), 4 large potatoes (cut into wedges or chunks), 5 large onions (peeled and sliced). The more onions, the better! 😉

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I like to use a Corningware casserole to cook this dish so, there is one thing less to wash.

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Heat up about 2 tbsps of vegetable or olive oil. Pour in the chicken together with the marinate and ctir for about 3 minutes. This step is to seal in the chicken juices to make the chicken tender. There will be some browning at the edges of the casserole and you have to be careful to scrape the sides down to prevent burning.

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Tip in the plate of potatoes, onions and cinnamon stick. Add in 1 tbsp salt, 2 tbsp oyster sauce and mix all the ingredients thoroughly, about 3 minutes.

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Add in about 2 cups of water – until the water level reached half the chicken and potatoes….stir to mix thoroughly and bring to a boil.

Lower heat to low and simmer chicken stew for about 40 minutes….be sure to stir every few minutes for even cooking as the water does not cover everything.

At the end of the cooking time, check the gravy to see if it is thick enough. If not, then use a cornstarch-water mixture to thicken it further.

Check the taste of the stew and adjust with more salt or soy sauce to your preference.

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Voila! Your simple yummy onion cinnamon chicken stew is ready. If your family can hang on a bit longer before you serve this (because the smell of this stew is so aromatic and appetising while you are cooking it), let the stew stand for about 30 minutes to 1 hour, so that the flavours are all totally infused.

I hope your family will love this chicken stew as mine does! 😀

Bon Appetit! 😀

Comments (40) »

Yummy Homemade Hainanese Chicken Rice

Good evening, dear friends 😀

On those days that I really don’t know what to cook, I would go for simple one-dish or one-pot type of meals. Hainanese Chicken Rice can be commonly found in almost every coffee shop and there is even a chain of restaurants specializing in selling Chicken Rice. So, I seldom cook this at home, unless I really ran out of ideas or motivation to plan a dinner menu.

Anyway, my kids love my home cooked version of Chicken Rice because mine is a bit different – they love the special black sauce and the green pea soup. I learned to cook this wonderful, yummy chicken rice from my late mother-in-law. 😀

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A plate of fragrant chicken rice with coriander leaves and green onion curls as garnishing, and some cucumber and tomato slices on the side

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A giant platter of perfectly cooked, moist “white cut chicken” or “pak cham gai” in Cantonese, garnished with some coriander leaves and green onion curls, and drizzled with ample fried golden shallot oil. Yummy! 😀

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…with some homemade dark sauce and pounded ginger-garlic chilli as dips

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… and a bowl of delicious green pea and chicken soup, with a sprinkle of chopped green onions and a few generous shakes of white pepper

The is a Chinese style of Chicken Rice that has its origins to a group of Hainanese migrants to South East Asia about 100 years ago. Hainan is an island located in the southern part of China. In Malaysia, most Hainanese ended up opening coffee shops which were popular due to their Hainanese style of brewing coffee and for their “yin-yeong” toasts. In addition to their famous Chicken Rice, Hainanese are very good cooks, often specializing in a fusion of Eastern and Western cuisine.

Here are the recipes to my version of Hainanese Chicken Rice. Please note that the portions here are huge as I like to cook ample servings of food. The leftovers can be eaten for lunch the following day. Alternative, the extra chicken pieces can be turned into “Salted Chicken” or “Harm Gai” for the next day. 💡

It is very tricky to get the timing just right for cooking the chicken for this dish. I have tried many methods such as steaming, boiling and in this recipe, I had used a combination of “dunking,” boiling and poaching to get the perfect texture and moistness of the chicken meat.

For this, you need a really fresh chicken (I bought mine from the wet market in the morning), the bird should be mature enough for full flavour (my chicken was about 2.3 kilos), and it should be at room temperature when cooking. 💡

Poached White Chicken or “White Cut Chicken” or “Pak Cham Gai” (serves 10 persons)

1 whole chicken & 3 whole chicken legs (cleaned and rubbed with 3 tbsps of salt)

Some chicken necks and bones (skin and fat removed) for stock

Enough water to immerse chicken in a fitting pot

* 2 tbsps salt

* 2 tbsps of sesame oil

5 tbsps of fried shallot oil

Some coriander leaves and green onion curls for garnishing

Method –

1) Boil the chicken bones in water to prepare the stock –  simmer over low heat for about 40 minutes long.

2) Meanwhile, tie a twine or thick string around the wings and body of the chicken.

3) Remove chicken bones, and bring heat back to high.

4) Holding the string, lower the chicken gently into the water, making sure that the whole chicken is well immersed into the stock.

5) After 1 minute, use the string to pull the chicken out of the chicken stock and wait for the stock to come to a boil again.

6) Repeat the chicken “dunking” steps 4 and 5 for 6 times. The reason this is done is to ensure that the inside cavity of the chicken gets heated up properly by the hot stock. Else, we will end up with the inner thigh and backbone area sill partially uncooked while the rest of the chicken gets overdone.

7) Place the whole chicken into the stock together with the 3 whole chicken legs. Cover the pot.

8 ) Wait for the stock to come to a boil again. Be sure to check frequently for this. We don’t want to boil the chicken.

9) Immediately turn off the fire.

10) Leave the chicken to poach for 1 hour.

11) After one hour, gently remove whole chicken and chicken legs and immerse them into a large bowl of cold water. This step will produce a very smooth and silky texture to the chicken skin and meat. Yummy! 😀

12) Remove chicken after 10 minutes. Let dry for 3 minutes.

13) Rub the sesame oil and salt all over chicken. Leave chicken for about 30 minutes to 1 hour (depending on how long you can wait before wanting to eat it!) for it to cool down completely for easy chopping/cutting. Else, the meat will get “smashed up” or break apart.

14) Cut chicken up into bite sizes, drizzle with fried shallot oil and garnish with the coriander leaves and green onion curls.

Voila! Your very own homecooked “white cut” chicken, Hainese style! 😀

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How to cook Hainanese Chicken Rice (for 10 persons)

6 cups fragrant or jasmine rice, rinsed clean

2 tbsps salt

1 tbsp sugar

2 tbsp soy sauce

1 tbsp sesame oil

1 tsp white pepper

3 pandan leaves, tied into a know (or 1/2 tsp of bottled pandan essence)

Enough chicken stock to cook rice (skim off the layer of oil in the chicken stock for use in cooking the rice – this makes the rice more yummy. I know, it is oily but just drink ample cups of Chinese tea after this meal to wash the fats away! 😉

Method –

1) Put all ingredients into an automatic rice cooker to cook.

2) Be sure to stir the ingredients at least 2 to 3 times during cooking.

3) Cook chicken rice while the chicken is poaching.

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Green Pea Chicken Soup

Using the leftover chicken stock (reserve 2 cups for making homemade black dipping sauce), add one can of Ayam brand canned Green Peas and bring to a boil for about 10 minutes. Season to taste and garnish with  chopped green onions and lots of white pepper. Yummy! 😀

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Homemade Black Sauce for dipping chicken

In a pan, heat up 2 tbsps of oil, and then fry 2 tbsps of chopped garlic. Add in the 2 cups of reserved chicken stock, 5 to 6 tbsps of thick black soy sauce and bring to a boil for about 2 minutes. Add in 2 tbsps of sugar (this sauce is sweetish) and then thicken with a cornstarch-water mixture.

Put into a bowl for serving. One of my kids love to pour this sauce over his rice. 😉

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Garlic-Ginger Chilli Sauce

10 red chilli

3-inch knob of fresh, young ginger, skin scrapped off

6 pips of garlic, skin removed

1 tbsp salt

1 tsp sugar

Juice of 6 to 8 calamansi limes (limau kasturi)

Pound chili, garlic and ginger in a peststle and mortar untul fine. Don’t blend – it just doesn’t taste as good as pounded chili. Add in salt, sugar and lime juice and you are now ready to eat your very own Hainanese Chicken Rice! 😀

Hope you will give this recipe a try and once you have tried your own homecooked Chicken Rice, you will find those sold outside somewhat lacking in taste!

Bon Appetit and Happy Cooking! 😀

choesf 😀

Comments (10) »

Really Easy Braised Chicken With Spices

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Braised Chicken With Spices 

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Some Star Anise, Cloves and Chopped Garlic 

Good morning, dear friends 😀

For those days that you really don’t know what to cook for dinner, or you just want to cook a simple dish without all the fuss, this is the recipe to follow. I learned this dish many years ago from my mother-in-law’s amah (maid) and the ingredients used are really simple. Yet the dish is so fragrant and delicious when eaten with steaming hot white rice. I would say this is a Malaysian Chinese flavour.

Ingredients –

4 large chicken legs, cleaned and pat dry with paper kitchen towels

5 star anise, 5 cloves

6 cloves garlic, chopped finely

3 tbsps oil

1 cup water

Marinade –

3 tbsps soy sauce

2 tbsp black or thick soy sauce

1 tbsp oyster sauce

2 tbsps sugar

1/2 tsp salt

1 tbsp cornstarch

Method –

1) Marinate the chicken legs for at least 2 – 3 hours. If you don’t have the time to wait, then massage the marinade into the chicken for about 5 minutes.

2) In a wok, heat up the oil. Put in the spices and chopped garlic and fry until the garlic is golden in colour.

3) Put in the chicken legs together with the marinade and keep stirring for about 5 minutes when the sauce is aromatic.

4) Pour in the cup of water, bring sauce to a boil and then lower the heat to small. Cover wok with a lid and simmer the chicken for 20 minutes, stirring occasionally to prevent burning.

5) Turn off the fire and leave chicken to finish cooking in the covered wok…about 15 minutes.

6) Cut into serving pieces and pour the sauce over the chicken. Garnish with chopped green onions if you like.

Bon Appetit! 😀

Comments (12) »

Empress Herbal Chicken

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Empress Herbal Chicken

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Clockwise from top – garlic, Tong Sum,  Chin Kung, Wolfberries, Licorice Stick slices, Dried Longans, Dried Red Dated. Centre – Wai San Slices      

Good afternoon, my dear friends 😀

Ah, it has been such a wonderful and relaxing 1 1/2 weeks for me whereby I didn’t have to cook and was simply very laid back being a couch potato,  catching (errr…more like being addicted!  😆  ) a few series of Hong Kong Chinese drama! 🙄  In a way, I was just being the “Empress” of my palace…errr….home and dictating the way things are done rather than chasing after my chores and having them rule me instead! 🙄  🙄  

Anyway, school was off and I have also taken my children to the shopping malls many times and that was also one of the excuses that I used for not having to cook. So, really, being a homemaker does have its advantages after all……. 😉  

So, what more befitting than a recipe for you today called “Empress Herbal Chicken”, which is actually a simple and easy recipe for a really nutritious steamed chicken dish. Usually, when I don’t want to spend too much time over a hot stove and the weather is too hot to have fried or baked foods (too heaty and may cause sore throats or gums), I’ll make this dish as it is my family’s favourite, too.

This dish is more commonly known as “Emperor Chicken” and the herbal mix bag to cook this can be purchased at any grocery stores and supermarkets, but my family never liked that commercial taste and prefers me to use whole herbs. You can call it by any name that you like, e.g. Janey’s Herbal Chicken, or Prosperity Chicken………in my case, I like to name it after me – Empress Herbal Chicken! 😆

Ingredients –

6 whole chicken legs, or 1 whole chicken

 

Marinade –

3 tbsps oyster sauce

2 tbsp soy sauce

3 tbsp rice wine, or any wine

1 tbsp sugar

1 tsp salt

1 tsp pepper

1 whole bulb garlic, separated into cloves, skin on

2 cups water (more if you like more gravy)

3 tbsps cooking oil

 

Herbs –

(Note – usually I use the follwing herbs for this recipe, but some of them were not in the picture above. You can adjust them to suit your tastes)

1 heaping tbsp “Chin Kung” (good for blood circulation, a blood tonic)

3 slices of Tong Kwai (a blood tonic, good for those with menstrual problems)

1 large handful of Tong Sum (improve one’s “chi” and stamina, good for those always feeling tired)

3 tbsps wolfberries (high in antioxidants, good for improving eyesight and eyestrain)

6 Licorice Root slices (good in soothing throats and reducing phlegm)

1/4 cup dried longans (good for inducing restful sleep, for insomniacs)

1/4 cup of dried Red Dates

5 slices Wai San (Chinese Yam – good for kidneys and lungs)

 

Method –

1) Clean and wipe dry chicken. Marinate with the ingredients mentioned above. Set aside for a few hours, of if you have no time, then massage the chicken longer.

2) In a wok, heat up the oil and put in the garlic cloves. Stirfry for 2 minutes.

3) Lower heat to medium and put in the herbs. Keep stirring to prevent burning as the herbs are dry and do this for about 2 – 3 minutes until the herbs are aromatic and have a “smoke” smell.

4) Add in the water, bring to a boil – then lower heat, cover the wok and simmer for about 20 minutes. At this point, you can add more water if it dries up and check for taste by adding more oyster or soy sauce, a bit of sugar and salt. Thicken with some cornstarch-water mixture if you want a thicker gravy.

5) Pour the herbal sauce over the chicken in a casserole,  and steam over high heat for 10 minutes, then reduce heat to medium and steam for a further 40 to 50 minutes, depending on how soft you like the chicken meat to be.

Serve hot with freshly cooked white rice. This dish tastes even better the next day and usually, I’d make a large batch of this recipe. 😉

Hope you like the taste of this Herbal Chicken! 😀

Comments (12) »

Yummy Chicken Stirfry With Ginger In Oyster Sauce

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Good evening, dear friends 😀

I must say that I only really picked up cooking seriously when I got married at a young age of 20, and my husband and I went to stay in Vancouver, Canada for a while. Before that, the very first recipe that I had learnt from my late father (yes, my father was the cook at home since he retired as a chef) when I was a teenager was this dish called “Chicken Stirfry With Ginger” or in Cantonese, “Chow Gai Low Keong”…….and it was this popular dish that I first cooked when we were overseas. 😀

Over the years, I have improved tremendously with this recipe and I would like to share it with you. My family loves this dish, too and it is very good to eat this with hot white rice on a rainy or cold, wintry day as this dish is very nutritious to our health and warms our body. This is also a popular dish for new mothers who are in their “confinement period” (the one month recuperating period after delivery of their babies) to regain their health.

This is considered a “heaty” dish that that adds “yang” or warm energy to our body, nourishes our blood, removes wind and acts like a tonic to improve our health. Because this is a heaty dish, do not consume too much of this if you are experiencing heaty bodily symptoms like gum aches, toothaches, a mild throbbing headache, and “gummy eyes.”

I hope you like this recipe. 😉

Ingredients (for 6 persons) –

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To marinate –

3 whole chicken legs, cut into bite sizes (you can use boneless chicken, too but we prefer with bone-in as the meat is juicier this way)

3 tbsps oyster sauce

3 tbsps soy sauce

3 tbsps dark soy sauce

1 tbsp sesame oil

1 tsp sugar

1 tsp salt

1 tbsp cornstarch

Method –

Marinate the chicken pieces with oyster sauce, soy sauce, black sauce, sesame oil, wine, salt and cornstarch. Massage the chicken pieces thoroughly with your fingers and with your love – this will make the meat very tender and juicy. Do this for a good 3 to 5 minutes.

TipIf you can set this aside to marinate for at least half an hour, the chicken will be well flavoured. But if you don’t have the time, just massage the chicken pieces longer.

Marinated Chicken Pieces –

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Ingredients for stirfrying chicken –

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2 inch knob young ginger, skinned and sliced thinly (use older ginger if you want more potency from it as it will generate more “internal” heat in your body and better for removing wind)

6 shallots, skinned and sliced thinly

4 tbsps sesame oil (use more if you want this dish more aromatic or if it is for new/confinement mothers)

1 tbsp oyster sauce

1 tbsp oyster sauce

3 tbsps rice wine or any wine (use more if you prefer more gravy or for new mothers. The wine is very nourishing when combined with these ingredients)

1 to 2 tbsps sugar (personally, I like this dish a bit sweeter)

1/2 cup water (do not add water but use wine in place if this is used as a confinement dish)

dash of white pepper

Green Onions for garnishing, cut into 1-inch lengths

Method –

1) Heat up wok until it is lightly smoking as you need a very high fire for cooking this.

2) Quickly pour in the sesame oil, leave for about 30 seconds and put in the ginger and shallots.

3) Keep stirring until they become very aromatic and light golden brown.

4) Put in the chicken slices and continue stirfrying for about 5 minutes. The chicken will be half cooked by now.

5) Pour in the wine and hear the lovely sizzle in the wok. Stir for a minute.

6) Pour in the oyster sauce, soy sauce and sugar, stirring to mix well and then pour in the water. Mix thoroughly, lower heat to medium and then cover the wok for about 3 minutes.

7) By now the water would have reduced and the dish is very fragrant. Turn off the fire, and put in the green onions. Give it another good stir to mix the green onions.

8 ) Dish out and serve with hot white rice.

Voila! Another home cooked recipe, just for you! 😀

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Mmmmm….posting this recipe is making me all hungry again as I could almost taste this dish while picturing it in my mind, and I just had dinner! 🙄 😆

Bon Appetit!  😀

Comments (14) »

My Mother-In-Law’s Yummy Chicken & Potato Curry (Malaysian Chinese Style)

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Good evening, dear friends 😀

I learned how to cook the Chinese version of Chicken & Potato Curry from my late mother-in-law more than 20 years ago. She was a really good cook (as all mothers are! 😉 ) and I’m glad I had learned many traditional Hokkien and festive dishes from her before she passed away when she was 82 years old.

This Chicken Curry dish is a must-have for my husband and it is one of his comfort foods – the other one is Braised Pork Ribs With Chestnuts. On festive occasions, this curry will be on the dining table and often eaten with Hokkien Mee (Egg Noodles).

My youngest son, Daryl, helped me to take these pictures while I was cooking the curry for our Winter Solstice Festival Dinner…..so, this will be like a pictorial recipe that I will be walking through with you. 😆

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Ingredients –

3 large potatoes, peeled and cut into chunks, deep fry in oil until half cooked

2 large onions, peeled and cut into chunks

1 rice bowl (about 15) chopped shallots

2 boxes of coconut milk, or santan from 2 coconuts (mix 3/4 of the thick coconut milk with 2 cups of water, reserve the 1/4 left for later use)

RM2 of wet chicken curry paste bought from an Indian spice stall

(or substitute with 5 tbsps curry powder, 5 candlenuts/buah keras, 5 cloves garlic, 1 inch knob of fresh ginger, 3 fresh red chilis – all blended)

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3 whole chicken legs, cut up and marinated with 2 tbsps salt and 3 tbsps curry powder

1 bunch curry leaves (from my garden)

2 stalks of lemon grass/serai – smashed a bit to release its aromatic oils

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Method –

1) In a hot wok, heat up 1/2 cup (125 ml)  of oil and fry shallots until golden and aromatic.

2) Add in the curry paste and keep stirring to prevent burning until the oil separates from the paste and it is very aromatic, about 5 minutes or so. This gives the curry a rich, bright orange colour when it is cooked.

3) Add in the marinated chicken pieces and stirfry until it is half cooked – this is to seal in the chicken juices and make the chicken fragrant and tasty

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4) Next, add in the half-cooked potatoes, large onions, lemon grass and curry leaves.

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5) Give them a good stir for about 2 minutes.

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6) Pour in the diluted 3 and 3/4 cups of coconut milk. My rule of thumb for this is to make sure that the coconut milk is enough to just cover the chicken and potatoes.

7) Bring to a boil, and then lower the heat to medium to simmer the curry for about 25 to 30 minutes, until the chicken is tender, the potatoes soft. Remember to stir the curry often to prevent burning. Add a little more water if the curry appears to be drying up.

8 ) When the curry is ready, season with salt and pour in the last 1/4 cup of thick coconut milk. The coconut milk loses most of its aroma when boiled for a while, and by adding a bit of thick coconut milk at the last minute gives the curry a richer, aromatic taste. 😉

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Voila! The Chicken & Potato Curry is ready to be served! 😀

I hope you will like this curry if you try cooking it at home – it goes very well with white bread or hot rice. 😉

Comments (60) »

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