1 medium fresh chicken
200g curry paste (In Singapore you can buy this made up, but see below
for my version)
450 fresh grated coconut (about 2 coconuts)
2 potatoes
4 stalks lemon grass
4 dried chillies (soak for 10 mins)
5 cloves garlic
4 shallots (small red onions)
5 candlenuts
1 teaspoon salt
1 tablespoon vegetable oil
2 cups water
CURRY
PASTE
(blend all ground ingredients into a paste):
4 teaspoons coriander
2 teaspoons cumin
2 teaspoons turmeric
1 teaspoon fennel
1 teaspoon chilli powder
1 teaspoon garam masala
Mike's Tip
Add finely chopped fresh coriander roots to the blended curry
paste. Once the curry is cooked, fold in fresh coriander leaves (Chinese
parsley) to give the curry a scintillating aroma and flavour.
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| Chicken
Curry
Malaysia
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| from
CECILIA VELONERO ABORDAJE LEAL |
|  Cecilia
joined our family in Singapore on 21 May 1999 as Housekeeper.
She comes from Panuranan, Lambunao, Iloilo, Philippines.
She is married to Noel Leal, a rice farmer, and has two
daughters, Krizzia Joy and Kristina.
One day she would like to return to the Philippines and
run a rice distribution business.
Cecil came to us after working for three years with a Chinese
Malaysian family. She
has proved to be not only an excellent housekeeper, but also a
superb cook. Cecil
first prepared this Malaysian recipe for me on 23 June 1999.
It was so delicious I asked her for a rerun a week later
and watched and recorded every detail so that I could bring it
to you. Serve this
curry with stir-fried green vegetable and fragrant Thai rice.
Cecilia's chicken curry is one of the best curries I've
ever tasted. Try
it for breakfast on its own with fresh crispy bread. Wow! What a start to the day!
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Wash
the chicken. Cut into small pieces, removing the skin and
excess fat.
Blend together dried chillies, garlic, shallots, and candlenuts.
Add the blended curry paste and blend into a thick paste.
Stand aside.
Prepare the coconut milk:
First
milk: Squeeze the fresh grated coconut in a bowl.
Remove the squeezed coconut to a plate and sieve the remaining
milk through a strainer. Put aside.
Second milk: Place squeezed coconut back into the bowl.
Add 250ml (1 cup) water and squeeze a second time.
Strain the milk into a jug. Add an additional 125-250ml
(½ - 1 cup) water and squeeze a third time. Strain
milk into a jug. This makes about 2 cups.
Peel the potatoes, wash and dice into large chunks. Heat
the oil in a pot and stir fry the potato pieces for 2 minutes.
Remove from pot.
Add the combined curry paste and seasonings to the pot and stir-fry
on low heat for 2 minutes. Add chicken pieces. Increase
heat and stir-fry for 3 minutes, stirring constantly. Add
2 cups second coconut milk, salt, and lemon grass. Bring to the
boil then simmer for 12 minutes.
Add fried potatoes. Simmer for 8 minutes, or until potatoes
are soft. Add first coconut milk, stir, and turn off heat.
Serve with rice. |
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