Thursday, 8 January 2015
Chicken Curry and Roti Jala
Back to basics...
Growing up, lunch was never without curry in our home; be it chicken curry, fish curry or beef curry - I can't remember ever having lunch without it. My grandma was the main curry-maker (if there is such a thing) I remember in particular observing her diligently drying the spices in the sun before my mom sent them to the shop to be ground into powder. My grandma resisted using the pre-packed curry powder as long as she could...
Tok's Chicken Curry
2 tbsp vegetable oil
3 shards of cinnamon
5 green cardamom pods
1 star anise
2 small asian shallots, sliced
to be blended finely:
10 asian shallots
1 small knob ginger
5 garlic cloves
5 tsp coriander powder
3 tsp cumin powder
1 tsp fennel powder
1 tsp turmeric powder
2 tsp chilli powder (you may increase or reduce to your taste)
1 tsp tamarind puree ( reconstuted in a little water)
1 small chicken, skinned and jointed
2 potatoes, peeled and cut into cubes
200ml coconut cream
500 ml coconut milk
Heat the oil in a large saucepan over medium heat.
Add the whole spices and fry for about 20 seconds until aromatic.
Add the sliced onion and fry until golden brown.
Stir in the blended ingredients and cook for a further 10 minutes, adding a little water, if necessary.
Add the powdered spices and cook for 5 minutes.
Add the chicken, potatoes, coconut milk, tamarind and salt and simmer for 25 minutes over medium low heat. The slower it cooks the better it tastes.
Once the chicken and potatoes are cooked through, add the coconut cream. Let it simmer for another 5 minutes.
For me and my family, the best way to enjoy the chicken curry is to have it with Roti Jala
- a Malaysian crepe, made such to look like a net
3 cups flour
1 cup coconut cream
2 cups water
1 tbsp vegetable oil
1 scant tsp turmeric powder (for colour)
salt, to taste
Combine all ingredients in a blender.
Puree until mixture is smooth
Let batter sit for at least 15 minutes before using.