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Monday, May 23, 2011

Chicken/Belly meat Curry Without Santan


                I tried, on the spur of the moment to concoct making my own version of a curry without the use of Santan and as better half is an ardent believer that without santan, the curry wont have any kick, I made this "Santanless" curry with Belly meat and then served it with my Roti Jala 3 nites ago.  After dinner I asked how was the curry and the response was in the affirmative and that's when I said that there was no santan at all in the curry.  On hindsight I really wish I had addressed his penchant for santan a long time ago :( Ophelia

           "A"

              1 kg               Belly meat/Chicken
              5 Tabsp        Meat Curry Powder
            1/2 Tabsp       Tumeric Powder/Kunyit Powder
              1 Tabsp         Red Chilli Powder

             "B"

              5                     Shallots/small Onions

             "C"

              3                    Cardamoms
              1                    Cinnamon stick/Kayu Manis
              3                    cloves
              2 pips            Garlic
              2 sprigs        Curry Leaves

             "D"

              4                    Potatoes
              1                    Tomato

             "E"

                                     Water 1" higher than the level of meat

              Seasoning

                  1 teasp      Salt
                1/2 teasp     Maggi Concentrated Chicken Stock
                1/2 teasp     Fish Sauce 

         Method
  1. Marinate "A" in the fridge for 1 hour.
  2. In the meantime fry "B" till golden brown.  Remove onto plate.  Retain oil in the frying pan.
  3. Remove chicken from fridge & thaw for 30 minutes.
  4. Use the oil in the same frying pan and add a little more oil if not enough, heat it & fry "C" [squeeze the curry leaves just before adding to the hot oil to release its aroma].
  5. Add in the thawed marinated chicken & stir fry for 3 minutes to seal the juice.
  6. Add in "D" and stir fry for 2 minutes for all the curry flavour to infuse in the potatoes & tomato.
  7. Add in "E" and the seasoning & cook on medium low fire till potates and chicken/belly pork are cooked approximately 25 minutes; bearing in mind chicken cooks faster than belly pork and make sure you dont over cook the chicken.  Check for taste and adjust accordingly.
  8. Add in the fried shallots as a garnish.



                             Till my next post, xoxo, Ophelia

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