Saturday, March 22, 2014
Mum in Law's Chicken Curry
My mum in law is a great cook and quite the enthusiatic cook too. If I ask her a recipe for the same thing twice she would scold me " again you are asking me how its done!!", so now I get my sister in law to ask her the second time round :) I loved this chicken curry, that I asked her for the recipe. It took me a few tries with a little bit of tweaking .
She used chicken with bone, cut into small pieces but I used chicken boneless. The bright pink colour comes from the food colouring. It goes well with a couscous or rice and a nice simple salad.
Recipe : My mum in law's chicken curry ( slightly adapted)
2 boneless , skin less chicken breast fillets, cut into bite size pieces ( about 285g)
( to rub on the chicken : 1/4 tsp curry powder, 1/4 tsp ground black pepper, salt and a few drops of red or pink food colouring)
1 large onion, sliced
1 " piece ginger , grated
3 cloves garlic, grated or pound to a paste
10 curry leaves
3" pandan leaf cut into large pieces
2-3 fresh green chillies slit into two length ways
2 tsp maldivian roasted curry powder( or a nice mild curry powder , not thai curry pastes )
1/4 cup tomato ketchup
1/2 cup water
handful of Indian almonds( kanamadhu) , cut into slivers or slivered almonds
handful of raisins
a dash of light soy sauce.
salt to taste
oil for deep frying and an extra 2-3 tbsp oil
1. In a small bowl mix the chicken rub ingredients and rub well into the chicken pieces.
2. Heat a large saucepan with oil for deep frying, and once its hot , ( check with a small piece of bread to see if its hot) , fry your chicken pieces till bright pink , takes less than a minute, and don't over fry as the meat will get tough. Drain on kitchen paper.
3. In a separate pan, heat a few tablespoons of oil , and fry your onions along with curry leaves and pandan leaf till the onions starts to caramelize.
4. Add curry powder, and a few tablespoons of water , garlic and ginger and stir for 1 minute till you get a nice aroma of the spices. Stir in tomato ketchup , a dash of light soy, raisins and nuts and cook another minute. Finally add water and the fried chicken pieces , lower heat to a simmer , cover and cook for 5 minutes.
5. After 5 minutes the sauce should be thick and quite dry, if you feel its too dry add a little bit water ( not too much as you can see its quite a dry curry with a little sauce) taste add salt to taste. Switch off and serve.