Monday, October 29, 2012

CCC: Chinny's Chicken Curry (Kuay Teow)

Hi everyone, I'm back after a long 4 months' maternity leave!

I hope to share more recipes soon as I can.

This is one of my favourite dishes of all time. You can either have it with Kuay Teow or noodles or even serve with hot steaming white rice :)

Please take note that my Curry is slightly of the thicker type. For more watery kind of curry please add more water and use less of the paste. If you wanna have more 'kick', please add more of the dry chilli paste or chilli powder! Feel free to modify this recipe to your own taste :)

What you need [This is for 5 people]
- 1 kg Chicken midjoint / wings / drumsticks
- 1kg Med-width kway teow / yellow rounded noodles
- A handful of bean sprouts
- 7 tbsp of Onion (grinded into paste)
- 2 tbsp Garlic (grinded into paste)
- 3 tbsp Dry chilli paste (grinded into paste)
- 1 small Cabbage (roughly cut / peeled)
- 4 Potatoes (cut into bite size)
- 1 tbsp Tumeric powder

- 1 tbsp Chilli powder
- 1 tbsp Curry powder for meat / chicken
- A small handful of curry leaves (Optional)
- 1 box of Coconut milk (can be boxed or fresh ones)

For the Seasoning
- Salt
- Sugar

- Heat some oil in the frying pan and sauté the garlic for 3 mins
- Add in the onion and cook for another 3 mins
- Add in the chilli paste and add salt & sugar for taste and continue to stir-fry
   till the chilli paste darkens slightly and becomes drier
- Add abit of water followed by some tumeric and chilli powder
- Stir for 5 mins
- Add in potatoes and continue to stir for 10mins
- Add more water till it covers the potatoes and boil for 10 mins
- Add in the chicken and boil for another 10 mins
- Add the coconut milk & cabbage and bring to boil for another 10mins
- Boil your kuay teow/noodles and bean sprouts in a separate pot of water and add 
   in to the curry
- Serve hot!

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