Chicken Curry Cooking Recipe
curry powder (for meat and poultry)
blended with 8 tbsp water
thick coconut milk, extracted from 1/2
thin coconut milk
salt to taste
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
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
Season to taste with salt.
Lower the heat, cover the pot and
continue cooking for 30 minutes.
Add the potatoes and the thick
Boil for another 30 minutes or
until the chicken is tender and the potatoes done.
Serves 6 - 8
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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