My Recipe for Masala Chicken (simple and quick to cook)

 

Ingredients:

1.5kg chicken, washed and cut into medium sized pieces. (I prefer to use 1 chicken breast  cut into 6 pieces, and 6 pieces of chicken drumsticks and 6 chicken thighs).

3 tablespoons (rounded) chilli powder (adjust to suit your spice level)

3teaspoons turmeric powder

6 tablespoons meat curry powder

2 teaspoons salt

4 ripe red tomatoes (each cut into 4 or 6 pieces)

1 sprig coriander leaves for garnish (optional)

 

Ingredients for marinade:

2 pieces young ginger (2 inch length), 6 cloves garlic, 4 shallots- (Wash, cut into small pieces and blend with a little water).

Ingredients for frying:

10 cloves, 8 cardamoms, 4 cinnamon (4 inch length)

2 medium sized onions sliced or diced, 6 sprigs curry leaves

6 tablespoons oil

Method:

1 Marinate chicken pieces in blended marinade & leave aside for at least half-an hour.

2 Heat oil in a wok.

3.Add the ingredients for frying and stir for 3 minutes in medium heat.

4. Add the marinated chicken pieces and stir till the ingredients are well mixed with the chicken, about 3 minutes.
5. Add the tumeric powder, chilli powder and the curry powder and continue to stir well. (Add some water if the chicken is too dry). Stir for about 3 minutes or till the mixture has wrapped around the chicken pieces. 

6. Add the tomatoes and salt and enough water to allow the chicken to cook ( covered) in low to medium heat for 20 minutes. Stir the mix every 5 minutes to prevent over heating or dryness.

7. Cook till chicken is soft and gravy is reasonably thick. Add water if necessary and taste for salt. 

8 Close the fire and allow the chicken to simmer in wok for 15 minutes.

9 Serve in bowl with garnish of fresh coriander leaves.

Fried Chicken Wings (Indian)

 

Ingredients:

15 pieces chicken wings ( tip removed and cut into two)
6 cloves of garlic (peeled and pounded)
2 pieces young ginger (2 inch length)
2 tablespoon fennel
2 teaspoon salt
2 tablespoon chilli powder

2 teaspoon tumeric

Method:

Clean the chicken and dry with paper towels.

Use a mini food processor to blend the garlic and ginger to a fine paste.

Add the paste, chilli powder, tumeric powder, salt and fennel to the chicken and mix well. Transfer the chicken into a ziploc bag and marinate for two hours in the fridge.

When ready, heat up a wok of cooking oil or deep fryer. 

Drop the chicken gently into the oil and deep fry the chicken until crispy and golden brown (the inside should cook thoroughly but still retains the natural “juice” of the chicken).

Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.

Chicken Curry that my family enjoys

Ingredients:

2kg chicken pieces (breast, thigh, drumstick) washed and cut into medium sized pieces. (I prefer to use 2 chicken breast  cut into 6 pieces, and 6 pieces of chicken drumsticks and 6 chicken thighs).

3 tablespoons (rounded) chilli powder (adjust to suit your spice level)

4 teaspoons turmeric powder

10 tablespoons meat curry powder ( Baba's)

4 teaspoons salt (or more for indidvidual taste)

6 red tomatoes (each cut into 4 pieces)

5 large or 8 medium potatoes ( skin removed, cleaned & halved)

1 sprig coriander leaves for garnish (optional)

2 packets coconut cream) 

4 leaves screwpine (daun pandan) washed & tied into a knot

 Water 

Ingredients for marinade:

4 pieces young ginger (2 inch length), 8 cloves garlic,  (Wash, cut into small pieces and blend with a little water).

Ingredients for frying:

10 cloves, 10 cardamoms, 5 cinnamon (4 inch length)

3 medium sized onions sliced or diced, 8 sprigs curry leaves

10 tablespoons oil

Method:

1 Wash chicken pieces preferably with some lemon juice to remove smell. Remove water completely and mix in blended marinade & leave aside for at least half-an hour.

2. Mix the chilli powder, tumeric powder and meat curry powder in a dry wok on low fire to warm the mix.  Close the fire to cool the mixture. When cooled, add some water to create a paste. 

3 Heat oil in a wok.

4.Add the ingredients for frying and stir for 3 minutes in medium heat.

5. When the aroma is wafting, add in the curry paste and stir continuously on low fire to prevent burning. 

6. Mix one packet coconut cream to 2 litres water and add half of it to the cooked curry paste when the oil spreads to the side of the paste. Stir and increase the fire to medium.

6. Add the marinated chicken pieces and stir till the ingredients are well mixed with the chicken, about 3 minutes.

7. Increase heat  and allow to boil.

8.Add the remainder of the diluted coconut, tomatoes and potatoes. Stir well. (Add some water if the gravy is too thick). Cover the pot and let the curry cook in medium heat for about 20 minutes checking and stirring a couple of times.  

6. Add salt and the screwpine leaves to the curry and stir a few times. 

7. Cook till potatoes are soft and gravy is reasonably thick. Add one packet of cocnut cream, stir and and taste for salt. 

8 Reduce heat and allow the chicken gravy to simmer.

9 Close the fire and garnish with fresh coriander leaves.

Prawn Sambal

 
 
 
 
 
Ingredients
  • 4 shallots, peeled and chopped 
  • 6 cloves garlic, peeled and chopped
  • 1 medium onion, chopped
  • 2 lemongrass stalks, white part only, cut into small parts
  • 4 red chillis
  • 4 tablespoon nonya sambal chilli (Glory brand or Singklong)
  • 1 tablespoon dried prawn soaked in water
  • 4 candle nuts , soaked and chopped
  • 4 tablespoons vegetable oil
  • 1 kg  prawns (remove shell and de-vein)
  • half cup water, just boiled
  • 3 ripe tomatoes, diced
  • half teaspoon salt
  • 2 tablespoon dark soy sauce
  • half packet cocnut cream (Kara brand)
 
Instructions
  1. Blend shallots, garlic, lemongrass, soaked dried prawn, soaked candle nut, and chilli.
  2. Heat up wok and then add oil. Heat for a few seconds and then add  chopped onions.
  3. Fry till onion is reasonably cooked and then add the blended mixture. 
  4. Fry over low heat for a few minutes, stirring all the time, until fragrant and add the bottled sambal chilli paste, stirring all the time to prevent burning.
  5. When the mixture is cooked, the oil will move to the side.
  6. Add the water and stir till the mix starts to boil, increasing the fire slightly.
  7. Add the diced tomatoes and continue stirring till cooked.
  8. Add the prawns and stir gently to combine, coating the prawns with the mixture.
  9. Add salt, soya sauce and coconut cream and continue stirring, until prawns are pink and cooked through.
  10. Serve with steamed rice and cut cucumber, fried anchovies, and either fried or boiled eggs as preferred.