Sunday, May 3, 2009

Chicken Moolie

I woke up today at 12.30pm (needless to say, I didn't go to church - again) and had this on the table by 1.15pm.

I think though, that the quick cooking doesn't give the curry enough credit. There's simply not enough time for the flavours to come through. I have definitely made better curries (although I must admit that the "better" curries were all made from instant paste, never from scratch).

Having said that, this curry dish is really quick and easy, and perfect for days when you crave curry and need a fix in a rush. This is also lighter and not as rich as your typical curry.
"A mild and simple chicken curry"
Adapted from the New Mrs Lee Cookbook Vol. 2
1 kg chicken parts
1 tomato, quartered
5 tsbp oil
1 tbsp sugar
1 tsp salt
1 l coconut milk
For the rempah:
1/2 thumb size knob ginger
12 shallots
2 tsp turmeric powder
2 tsp coriander powder
1/2 tsp cumin powder
2 tsbp chilli powder
Prepare the rempah by grinding all the rempah ingredients together.
Heat wok until it smokes and add oil. Stir-fry rempah for about 3 minutes. Add 5 tbsp coconut milk and allow to simmer for 1 minute. Add the remaining coconut milk and bring to boil while stirring continuously. Add the chicken and simmer for 10 minutes. Add tomato, sugar and salt and simmer for another 3-5 minutes.

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