Saturday, January 08, 2011

Chicken curry without using coconut milk

I have been looking for a chicken curry recipe without using any coconut milk or yogurt. I've tried a few recipes and they were not really the right one. Finally, I found a recipe; Aisha's chicken curry without using coconut milk (mesra). I really like this recipe because it is easy, delicious and not too spicy for me! It's a keeper!! :)

Curry chicken without using coconut milk,
adapted from Aisha's kari ayam tanpa santan

1 whole skinless chicken or equivalent size chicken breasts
1 large onion, thinly sliced
2 tomatoes, diced
3 green cardamon
1 cinnamon stick
4 whole cloves
daun pudina (mint leaves), optional
a few dry curry leaves, optional
4 tbsp curry powder (Baba's meat curry is the best!)
1 tbsp tomato puree
3-4 tbsp olive oil
1 cup water
2 potatoes, cut in four
salt to taste

Blended ingredients:
1 onion
2 cloves garlic
1cm ginger

green chillies, thinly sliced
coriander leaves/cilantro

Blend 1 onion, garlic and ginger until smooth (you might want to add a little water to the mix). 
Heat olive oil in a wok or skillet over medium heat. Saute sliced onions, mint leaves, curry leaves, green cardamon, cinnamon stick, whole cloves and diced tomatoes until onions are transparently yellowish.
Add the blended ingredients, tomato puree and curry powder. Slowly stir and mix until all combined. Keep stirring until you see oil separating from the onions and spices. Then add the chicken and water. Cook until the chicken is almost tender, then add the potatoes and cover again. Add salt to taste. Keep the lid closed and let the chicken and potatoes well cooked.
Serve hot with plain rice or roti kirai (lacy pancakes) or baguette. Enjoy!

You don't have to use the curry leaves, I used them because I like it. ;)
But it would be much better to add mint leaves because they brings out the flavor and fragrant of the curry.

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