Chicken Curry for Mama
8 January 2009, 11:34 pm
Filed under: Cooking, Food

My 14-year old daughter and I went shopping this morning and the smell of curry greeted us as we moved towards the centre of the mall.

1 whole small Chicken (cut into serving-sized pieces)
225 g Bamboo Shoot Slices (surplus from the pantry)
1 can Malaysia Curry sauce (mild) (surplus from the pantry)
1 tbsp Tamarind puree
265 ml lite coconut cream (surplus from the pantry)
2 tbsp raisins (surplus from the pantry)
2 potatoes (chop into bite size pieces)
1 eggplant (thickly sliced)
1 zucchini (thickly sliced)
½ red capsicum (thickly sliced)
2 thin slices of ginger
3 cloves garlic, crushed
1 large onion thinly sliced
1 cup chicken stock or water
2 tbsp oil
1 tbsp fish sauce
salt and pepper to taste
1 chicken stock cube

Heat oil in a pan, sauté garlic, onion, and ginger, stirring until the onion is soft. Stir in chicken pieces allowing to slightly brown. Pour in stock, chicken cube, tamarind puree, Malaysia curry sauce and bring to boil. Cover, reduce heat and allow chicken to simmer for 30 minutes. Add potatoes, eggplant, capsicum, zucchini, raisins and cook for 5 minutes, then add bamboo shoots, coconut cream, fish sauce,  salt and pepper to taste.

Fried Chicken – chicken pieces rubbed with salt and lots of garlic and pepper then fried.





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