Dry Chicken Curry with Shallots

Posted on December 6, 2009




2 tablespoons oil                                                     Spice Paste

4 cm (1 1/2 in) cinnamon stick                 2 tablespoons ground dried red chillies

6 cardamoms                                                             2 tablespoons ground cumin

1 kg (2lb 4 oz) chicken, cut into 8 pieces        2 tablespoons ground fennel

2 teaspoons sugar                                                     1 teaspoon turmeric powder

124 ml (1/2) cup thick coconut milk                6 cloves garlic, minced

250 ml (1 cup) water                                                3 tablespoons water

1 teaspoon salt

2 tablespoons fried shallots

1. Mix all the ingredient of Spice Paste thoroughly until smooth

2. Heat the oil in a pan and saute the Spice Paste, cinnamon stick, and cardamoms until fragrant.

3. Stir in the chicken, sugar and coconut milk, water, 1 1/2 tablespoons of the fried shallots and salt.
Simmer gently until the chicken is cooked and the curry almost dry.
Garnish with the remaining fried shallots

– It is alright to add more garlic or shallots, it won’t alter the taste one bit.

– Adding Lemon Stick and dry curry leaves will definitely help enhance the flavour! 😉

– To yield more gravy, double the water and Spice Paste

– sweet soya sauce can be use to replace sugar

– Serves 4

safe to say, i’ll pretty much be cooking this dish 🙂
It’s going into my good books ((:

Long, long, long ago i bought this Nonya Baba cook book from Periplus (those were the days in Bandung). And finally got around to using it … hehhehe… slow poke me.

I saw hypermart selling Lady’s finger for the first time!! I got excited!! Unfortunately, it was in my cooking menu for today. I hope i’ll be seeing more of the Okra!

Posted in: Gastronomy