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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.

8 comments:

  1. this is finger licking good dear..yummy

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  2. Wow..luv the red colour of yummy dish.

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  3. Nice colour dear. Chicken curry looks super!

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  4. that looks so comforting... love the color of the curry...

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  5. Very very flavourful and delicious, Nammi.

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  6. oh i totally love them, adore them...Can never every say no to it :)

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  7. Hi Nammi,

    Your MIL should set up cooking classes in Maldives... I think she will have good business :D

    Btw, did you bake the Bill Granger's spongey brownies? This brownies are not the gooey and fudgy kind and taste more like the denser kind of cake :D

    Zoe

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  8. Ohhh drooling here... Simply great...

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