Few days ago, I found Teh Shaolin Tiger cooking curries on his blog. Hmm…a British expat showing step-by-step how to cook chicken curry. Very interesting indeed.
So, I decided to try out the recipe because I have almost every ingredients at home. The above shows all that I used in the curry (except the chicken).
No grinding, no blending. Merely chop up everything. Which means no hassles or getting all my fingers ‘heated’ up with the dried chillies.
A can of tomatoes which was meant for spaghetti sauce and a packet of meat curry powder which I got free from a food fair.
Curry with a difference. No coconut milk so no guilt. The taste is tangy, sweetish and with just a hint of spices. I love it because normally I do not eat those chicken curries that are cooked by the Nyonya or the mamak curries stalls. I found them too lemak and the smell too strong.
The breadman came by and we bought a loaf of roti benggali. Yum, yum. The curry wasn’t very hot so my kids can eat them too.
A rough guide to the recipe:
3 chicken breasts
Cut into chunks
1 huge clove of garlic
2 huge onions
3 stalks chillies
2 stalks lemongrass
1 sprig of curry leaves
Chopped the garlic, onions and chillies. Bruise the lemon grass.
1 can of tomatoes
1 packet of meat curry powder
1 can of water (measure with the tomato can)
Heat oil, stir fry Ingredient B till fragrant. If you have cinnamon stick, throw in one (‘cos the curry powder packet said so). Add Ingredient A and fry for a while. Pour in Ingredient C. Simmer for as long as it takes for the potatoes to soften. Flavour with some salt and pepper. Add a tiny amount of sugar to balance out the tomatoes ‘sourness’.