Kapitan Curry     


DescriptionSingapore Curried Chicken
Curry TypeChicken
StrengthMedium
DifficultyEasy
Sourcecaptain_glen@hotmail.com
VegetarianNo
VeganNo
Time to prepare20 mins
Time to cook1 hour
No. of servings6
Ingredients4 Tbs. vegetable oil
2 medium onions
3 garlic cloves, crushed
4cm piece of fresh root ginger, peeled & chopped
6 green chillies, 2 finely chopped and 4 whole
2 Tbs. ground coriander
2 tsp. ground cumin
1 whole star anise, crushed
1 tsp. turmeric
tsp. grated nutmeg
tsp. ground cinnamon
tsp. ground cardamom
6 Chicken pieces
1 pint coconut milk
1 tsp. Salt
InstructionsHeat the oil in a large saucepan. When it is hot, add the onions, garlic, ginger and chopped chillies and fry, stirring occasionally, until the onions are golden brown. Stir in the spices and fry for a further 5 minutes, stirring constantly. If the mixture becomes too dry add spoonful or two of water. Add the chicken pieces and turn over in the spice mixture. Fry for 5 minutes, turning occasionally.

Pour over the coconut milk and add the salt and the whole chillies. Cover, reduce the heat to low and simmer the curry for 45 minutes to 1 hour, or until the chicken is cooked through.

Transfer the chicken pieces to a serving bowl and pour over the sauce. Serve at once.
Notes
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