I haven't been updating this food blog for awhile. If you would like to know what I have been up to, you can always check out my Instagram.
This was done in August. I was craving for curry chicken then but not the kids. Hence I came up with this idea of serving the curry and chicken separately.
The curry is served as a dipping sauce for the chicken. You can also soak up your french loaf with curry to eat it too. You can eat the chicken satay as it is like my kids too. Or eat them all together! It's a 2 in 1 dish.
You can use premix for the curry. If you want to try making your own curry, you might like to try the following recipe, which I'm reposting it here for your convenience.
However, for this dish I have shared, I did not use chicken. Hence I used chicken stock instead of water to cook it. I added carrots too.
Ingredients:
- 1 Chicken, chopped into parts
- 400g Potatoes, skinned and cut into smaller pieces
- 30g Curry Powder for meat (cos there is curry powder for fish too)
- 750ml Chicken Broth or Water
- 500ml Coconut Milk
- 200ml Coconut Cream
- 2 tablespoon Oil
- Salt and Sugar to taste
Spices to be grind into paste:
- 10 Shallots, skinned
- 3 clove Garlic, skinned
- 10g Turmeric
- 20g Galangal
- 6 Red Chilli (more if you can handle it)
- 1/2 stalk Lemon Grass
How to do it:
- Add 2 tablespoon of broth or water to the curry powder and mix well.
- Set aside.
- Heat wok with oil.
- Add in the Spice paste and fry till fragrant.
- Add the curry powder paste to the spice paste and mix well.
- Add in the Chicken and stir fry for 2 to 3 minutes.
- Add in the potatoes and the rest of the broth or water and coconut milk.
- Bring to a boil.
- Reduce to a simmer and continue cooking for 30 - 60 mins or till both chicken and potatoes are tender ( I simmer for almost 2 hours).
- Stir in the coconut cream.
- Add sugar and salt to taste.
- Bring to a boil.
- Serve with toasted French loaf or rice.
As for the chicken satay, if you can use your own favourite recipe or if you like, you can try this,
Ingredients:
- 3 Chicken Drumstick, deboned and cut into small pieces
Marinade:
- 1/2 tablespoon Oyster Sauce
- 2 tablespoon Maltose
- 1 1/2 tablespoon Fish Sauce
- 1/2 tablespoon Light Soy Sauce
- 1/4 teaspoon Salt
- 1/3 teaspoon Dark Soy Sauce
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Potato Flour
How to do it:
- Mix ingredients for marinade well
- Marinate chicken for at least an hour.
- Drain chicken but do not need to pat dry.
- Thread chicken pieces in skewers.
- Heat oil in pan and shallow fry till done.
Note:
You can oven grill it too. Just spray a little oil on the chicken and grill in preheated oven at 200C for 15minutes, turn once in-between baking. Increase temperature to 240C and continue grilling for a couple of minutes to char it a little if you like.
