Foods N' Recipes / Dry Chicken Curry
My eldest sister, Anna, had written down some recipes in a brown 1979 diary and which was added to by my sister Samantha (who is younger than me by a year). There are handwritten recipes as well as newspaper clippings pasted in there. I assume that the handwritten ones are gotten from books, magazines and newspapers as well.
I have had this diary for some years (well, since November 2010) and thought to try out the recipes which I have done, mainly the Curry Chicken with Potatoes and Beef Rendang.
Hubby says "Yummy!" and points gleefully at the seared chicken parts!
So yesterday, I brought out the diary and decided to cook Dry Chicken Curry. Needless to say, I had to sort of go with what I had, so basically, decide the amount based on the ingredients I had ready blended. After frying the paste for a while, I realized I had forgotten the turmeric (aargh!)so I had to use ground turmeric which I had to sort of decide how much was needed ground turmeric is different from fresh turmeric. I had added more chilli paste to ramp up the spiciness (hehe!) and at the last minute again, I forgot another ingredient (hehe!), the mustard seeds so in it went to the mortar for a quick pounding and it was in the wok with the others.
While I was cooking, hubby was busy playing with his electric guitar. When I got him to take a taste of the curry, he exclaimed, "Holland Kai!" (well that is how I think it's spelt or not :P) It is his favourite, and something his paternal grandmother would cook when he went to visit her because she knew he loved to eat it. Well, well! My curry was a bit too gravyish since there was oil from the chicken but he loved it that way as he likes to heap curry on his rice.
Ingredients (recipe as is):
- 2.5 lb - 3 lb chicken (cut into bite-sized pieces)
- juice of 1 lime
- 4 tbsp oil
- salt to taste
Pounded Ingredients (recipe as is):
- 2 stalks of serai (lemon grass)
- 7 small onions (shallots)
- 1 bulb garlic
- 1 inch belacan
- 7-8 dried chillies
- 1 thumb sized piece of ginger
- 2 small tumeric
- 1 tsp mustard seed
1. Fry the pounded ingredients until fragrant.
2. Put in chicken and salt to taste.
3. Cook over medium heat until chicken is tender.
4. Add lime juice and allow to simmer for another 1 - 2 mins.
5. Dish up and serve hot.
Tagged as: dry chicken curry