Curry Chicken with Coconut Milk

Photo Source:Chicken-Coconut Curry by Eastern Curry Powder, on Flickr>

Best eaten with white rice and if you want to be creative, add some other ingredients of your choice. Serves 6 persons.

Ingredients:

I whole chicken

For paste:

To blend:

20 pieces of shallots (peeled)
10 pieces of garlic (peeled)
3 stalks of lemon grass (white part only, lower half)
2 inch yellow ginger (tumeric, kunyit)
6 pieces of candlenut
20 pieces of dried chillies (soaked in water for 15 mins)

2 tsp of salt (or more to taste)
2 tsp of sugar
A bowl of oil (about 300 ml)
2 tbsp of curry powder
1 packet of coconut milk (200 ml pack)
6 pieces of yellow flesh potatoes (peeled and quartered)
A bunch of curry leaves (optional)
1 glass of water.

Procedures:

1. Cut the chicken into medium-sized pieces i.e. halve the drumstick, wing cut at the joint.

2. Blend the ingredients coarsely.

3. Heat up the oil in the wok and fry the blended ingredients in low flame for about 15 minutes till fragrant. Add curry powder, curry leaves, salt and sugar. If you prefer your curry to be spicier, add some chilli.

4. Add the chicken pieces and gently simmer for 30 minutes and it will be done. Add a glass of water along the way and monitor to ensure the bottom is not burning.

5. At the 15 minute mark, add the potatoes. At the 25 minute mark, add the coconut milk.

6. When you are finishing, adjust the saltiness of the curry if you need to.


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Cooking Terms

Can Cook Community Sessions a photo by Five Children's Centre on Flickr.

Know the cookery terms before planning to work in the kitchen. It's very important to understand first the terms before doing the kitchen chores.


•Bake - to cook by indirect dry heat, usually in an oven.

•Boil - to cook in boiling water.

•Braise – to brown meat in small amount of fat and cook slowly in juice from meat or added liquid in a covered container.

•Broil - to cook by direct heat from hot coals, or gas flame.

•Fricassee – to cook meat by stewing in gravy.

•Fry – to cook in a large amount of hot fat to cover the food.

•Pan-broil – to cook in a hot uncovered frying pan, pouring off fat as it accumulates.

•Parboil – to simmer for a short time preliminary to cooking by another method.

•Pot Roast – a piece of meat cooked by braising.

•Sauté or Panfry – to cook in a small amount of fat with frequent turning.

•Sear – to brown the surface of meat by short application of intense heat.

•Simmer – to cook below boiling point; bubbles occur below the surface of the liquid.

•Stew – to cook with simmering heat.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:FX777 THE WRITER Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

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