1
600 g
8 tbsp
3 cup
1 cup
3 cup
7
10
1 cm
5 tbsp
|
large chicken
potatoes, peeled
curry powder (for meat and poultry)
blended with 8 tbsp water
water
thick coconut milk, extracted from 1/2
grated coconut
thin coconut milk
cloves garlic
shallots
piece ginger
oil
salt to taste |
Method :
-
Cut the chicken into 20 pieces,
leaving the feet and neck aside.
-
Pound the ginger, 6 cloves of
garlic and 5 shallots until fine.
-
Mix half of the curry paste with
the pounded ingredients and rub all over the chicken pieces.
-
Leave aside for 30 minutes.
-
Slice the remaining garlic and
shallots.
-
Heat oil and stir fry the curry
paste until fragrant.
-
Add in the chicken pieces and stir
constantly for 10 minutes.
-
Add in the coconut milk and bring
to boil.
-
Season to taste with salt.
-
Lower the heat, cover the pot and
continue cooking for 30 minutes.
-
Add the potatoes and the thick
coconut milk.
-
Boil for another 30 minutes or
until the chicken is tender and the potatoes done.
Serves 6 - 8
Note :
Coriander was used in early Hindu medicine
to treat constipation and insomnia, and also to aid child bearing. Large
amounts of coriander are not recommended as it has a narcotic effect. To
relieve flatulence, drink a concoction of coriander seeds infused in hot
water and lemon juice before a meal.
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