Oh, quite awhile haven't been cooking curry chicken with home blended paste. According to the chef Philip Yoong, this is Nyonya style curry chicken. I have never tried adding light soy sauce to curry. Out of curiosity, I just follow the recipe by adding it. I tasted the curry before and after adding, believe me, it was different. The curry tasted much better ........
My opinion - it's an awesome, spicy, aromatic curry worth cooking. Nice. I wouldn't mind blending the ingredients again cos' it is worthwhile.
original recipe from Yum Yum magazine No. 72 with some modifications
[serves 8]
Curry Paste [blended and mix with powdered ingredients]
6 shallots - peeled
4 garlic - peeled
2 stalks lemongrass - white part only
4 candlenuts - crushed
2 red chillies
15 dried chillies - soaked [or use 2 tbsp chilli boh]
2 tbsp curry powder
1/2 tbsp coriander powder
1 tsp tumeric powder
1 kg chicken - cut bite size pieces [I used 2 chicken whole legs and 4 wings]
2 sprigs curry leaves
100 ml tbsp oil
1 cinnamon stick, 3 cardamons, 3 cloves and 1 star anise
300 ml water [or enough to cover chicken]
50 ml coconut milk [or use 100 ml plain yoghurt]
1 1/2 tsp salt, 1/2 tbsp sugar
1-2 tbsp light soy sauce
- Blend curry paste ingredients in a processor until fine and mix well with powdered ingredients. Set aside.
- Heat oil in wok, saute all the ground curry paste and curry leaves until aromatic. Add in the other spices, stir fry until fragrant and oil rises.
- Add in the chicken and seasoning. Stir fry until chicken pieces are firm and well mixed with paste.
- Add water, bring to boil and add in yoghurt or coconut milk. Cover to simmer for 25 minutes until chicken is cooked and gravy is thickened.
- Taste to adjust seasoning. Dish up to serve with rice.
Notes: Visit this site for its'Nutritional Facts [here]
I'm linking this post to Cook Your Books Event #6
hosted by Joyce of Kitchen Flavours
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