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The BakerWoman

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The blog about this Bibik who loves to makan, masak & indulge! FOOD IS LOVE, THANKS & NUTRITIOUS!

Blogs I enjoy reading:

  • Renzze
  • Elaine
  • Apple
  • Fashionista
  • Raves
  • Peranakan cooking
  • Peranakan Cultures
  • Nostalgic Singapore
  • Second Shot

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    E-mail: jelm_68@yahoo.com.sg

    MY EARLIER POSTS

    Tuesday, April 21, 2009

    Chicken Curry - Peranakan Style


    As I was logging in to Cozy Cot , a Cozy Cotter requested me to have the Peranakan curry recipe.
    JuLiong, you are lucky that I was thinking of cooking the curry on a Monday night......dipped in baguette with my family. I used Sakura chicken for its succulent tender meat in this recipe. Here is the recipe as requested:
    CHICKEN CURRY (based on half chicken)
    Half chicken
    Ingredients (A) to be pounded:
    8 gloves garlic
    1 thumb size ginger
    1/4 thumb tumeric or 1/2 tsp tumeric powder
    2 tbspoon curry powder mixed with a little water
    1/2 cup of first coconut milk
    1 cup of second coconut milk

    Ingredients (B) to be pounded:
    1 tbspoon of cumin seeds or 3/4 cumin powder
    4 buah keras (candlenut)
    4 dried chillies & 6 red chillies
    10 shallots
    1 tsp of belachan
    a sprig of curry leaves
    2 potatoes (cut into quarter & soaked in water)
    Salt to taste
    Oil for frying (abt 4 tbspoon)
    • Marinate the chicken with the pounded Ingredients A, 1 tsp of salt & the curry powder for at least 30 mins.
    • Pound Ingredients B into a paste.
    • Heat the oil in a pan/kwali, fry the Ingredients B for a few minutes without browning, lower heat and add the chicken with the marinades.
    • Stir well and add the second coconut milk (the diluted milk). Add the curry leaves/potatoes and bring to the boil for about 30mins with the lid on.
    • Lower the heat & cook gently till the meat is almost tender, stirring occasionally.
    • Lastly, add the first coconut milk, and cook for another 2 mins, add salt to taste.
    • Enjoy your curry with baguette, rice or roti jala. Another option for me is : frozen prata....you can get it in NTUC or Cold Storage....warm yr prata on a non stick pan with some butter.

    The Bakerwoman - Coffee Talk at 10:50 AM 0 comments

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