Saturday, 24 August 2013

Chicken in Green Curry (Ayam Masak Hijau)

chicken cooked in malay version of the green curry.

It seems that I get more and more excited to post new recipes the last few days. Yesterday evening, I tried a new recipe Ayam Masak Hijau (Chicken in Green Curry). I had so many recipes in my computer archive but had not tried most of them. This recipe is one of them. Someone must have shared this recipe with me but I cannot remember who she is. She may be an ex-colleague.


This dish turned out very nice and credit must go to this someone, whoever you are and wherever you may be. I must apologise for not remembering as like I said before, this recipe had been in my archive for the longest time ever. I only started digging into my archive for new recipes to try after I had my own kitchen. I did however make little adjustments here and there to put into practice what I have learnt from my mother. It is nice however to be trying out and cooking someone else’s recipe.

Thanks again to all those who have shared their recipes with me. I'll make sure you get the credit as and when I share them on this blog.


Ingredients:

1 whole chicken - cut into pieces, cleaned and marinated with turmeric powder and salt and fried till cooked and set aside. (I used two packs of frozen drumsticks instead)
1 large onions – finely sliced (this I added myself)
2 whole tomatoes - sliced into fours (this I added myself)
2 stalks lemon grass – crushed (this I added myself)
2 pcs star anise (this I added myself)
½ teaspoon white ground pepper
½ spoon coriander powder
½ teaspoon cumin powder
½ teaspoon fennel powder
1-2 small bowl(s) of water
1 whole lime – extract the juice
Salt and Sugar to taste
Fried shallots and coriander leaves as garnish

(**to be blended in a food processor with a little water to form a paste)
5 whole shallots**
2 large onions**
6 cloves garlics**
7 stalks green chillies** (you can add more if you like it spicy)
7 stalks green bird eye chillies** (optional)
2 cm ginger**
one stalk of coriander leaves**

Method:


1. Heat up some oil from frying the chicken in a pan. Once oil is hot, saute the sliced onions, star anise and lemon grass till fragrant.


2. Add in the blended mix and continue to sauté the mix until oil separates.


3. Add in the coriander powder, cumin powder, fennel powder. Saute until fragrant and the mix is somehow dried or cooked. I really love the fragrance of this.



4. Add in water depending on how much more or less you prefer. I prefer a little bit more gravy, so I added about two small bowls of water.



5. Stir the mix every now and then until oil separates. You can at this stage see oil collecting on top of your cooking gravy.



6. Add in the lime extract. Give a stir. Add in pepper and give a stir. Add in the fried chicken and fold them into the cooking gravy.


7. Add in the tomatoes. Simmer for a minute or two. Off the fire and serve.

I was in heaven when I had my lunch today. Hope you will too. If you tried this recipe and enjoyed it, do let me know through the comments form below. Any other comments are welcome too.

Meanwhile, Happy Kitchen-ing!!

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