Home made Chicken Curry with no Evaporated Milk or Santan (Coconut Milk).Blend Shallots, Lemongrass, Buah Keras (Candle nuts), dried Red Chillies with some water.
Heat up cooking oil in a wok, Add blended ingredients and fry until oil surfaces and aromatic.
Add in the Rempah, Curry powder, Curry leaves, a piece of Belacan (dried Shrimp paste), a sprinkle of sugar and salt to taste. stir it until fragrant.
Add in the Rempah, Curry powder, Curry leaves, a piece of Belacan (dried Shrimp paste), a sprinkle of sugar and salt to taste. stir it until fragrant.
Lastly, add the chopped Chicken, Potatoes and a little water every now and then.
Let it simmer until the chicken meat is tender and gravy is reduced and it is ready to serve.
Let it simmer until the chicken meat is tender and gravy is reduced and it is ready to serve.
Served it with a plate of piping hot White rice, some stir fried Siew Bok Choy and a piece of Prawn cracker-a real comfort dish-Hot! Hot! Hot!. 
5 comments:
I love dishes like this when the outside has a bit of a chill to it. And the little bok choy look so cute!
hmm, agreed with you...sometimes some weather made us crave for certain food. For me, I like to have steamboat during rainny days..haha...anyway, the home-cooked chicken curry looks good!
Oh...I love "Curry Chicken" Malaysian style..I miss them a lot always tasty yummy!
Beautiful! Must have been really flavorful being a freshly made curry with fresh spices! I like the plating which is very simple but also very beautiful with the bokchoy arrangement and the nicely scooped rice, and just the right amount of curry on the plate.
Ooo.u are a great cook! can u post the picture of buah keras? I've never seen one.Thanx!
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