CURRY CHICKEN IN NONYA STYLE
2 frozen chicken things, weigh 300g
2 potatoes (270g), cut into serving pieces
1/4 coconut, shredded
1 tsp crushed garlic
2 tsps crushed shallot
2 tsps Malaysian curry powder
1 can coconut juice (400g)
1/2 can ecaporated milk (125g)
2/3 bowl water
Marinade:
1 tsp salt
1 tsp chicken essence
2 tsps granulated sugar
2 tsps oil
2 tsps Shaoxing wine
1 tsp cornflour
a pinch of sesame oil
Seasoning:
salt
- Chop up chicken thighs. Marinate for 1/2 hour. Cut potatoes into thick pieces. Cut coconut flesh into strips.
- Deep fry chicken thighs and potatoes in hot oil for a while.
- Saute garlic, shallot and curry powder with a little oil until fragrant. Put in chicken and coconut strips. Stir fry. Fold in coconut juice and water. Cook over medium heat for 10 minutes. Add potatoes. Cook for 10 more minutes. Put in evaporated milk. Season with salt. Dish up after sauce is thickened
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