Ingredients:
For chicken
For chicken
7-8 bite size chicken pieces
1/2 tbsp turmeric/kunyit powder.
1/2 tsp crushed black pepper
Oil - as needed
Salt for taste
For curry
2 tbsp meat curry powder (mix with some water for a thick paste)
3 medium size potatoes - cut into medium size pieces
1/2 tbsp turmeric/kunyit powder.
1/2 tsp crushed black pepper
Oil - as needed
Salt for taste
For curry
2 tbsp meat curry powder (mix with some water for a thick paste)
3 medium size potatoes - cut into medium size pieces
1 large red onion (slice)
4 garlic (slice)
1 serai/lemon grass (smash)
1 serai/lemon grass (smash)
Spices - 1 cinnamon, 3 cloves and and 1 star anise)
1 cup thick coconut milk
1 1/2 cups water
2 sprigs curry leaves
4 tbsp oil
Salt for taste
Other ingredients
Yellow noodles (as needed) - blanched to soften
1 1/2 cups water
2 sprigs curry leaves
4 tbsp oil
Salt for taste
Other ingredients
Yellow noodles (as needed) - blanched to soften
2-3 birds eye chillies (optional) - slice
Mint leaves
Method
For chicken
Mix chicken with the listed ingredients.
Deep fry, remove and keep aside.
For curry
Saute onion, garlic, spices and lemon grass.
Add curry paste.
Stir and cook till aromatic and oil splits.
Add curry leaves, 1 1/2 cups of water and potatoes.
Cook till potatoes are tender and soft.
By now, curry should be heated through.
Pour in coconut milk and season with salt.
Simmer to a boiling point.
Assemble noodles, fried chicken, mint leaves and chillies.
Pour curry/gravy over.
Method
For chicken
Mix chicken with the listed ingredients.
Deep fry, remove and keep aside.
For curry
Saute onion, garlic, spices and lemon grass.
Add curry paste.
Stir and cook till aromatic and oil splits.
Add curry leaves, 1 1/2 cups of water and potatoes.
Cook till potatoes are tender and soft.
By now, curry should be heated through.
Pour in coconut milk and season with salt.
Simmer to a boiling point.
Assemble noodles, fried chicken, mint leaves and chillies.
Pour curry/gravy over.
No comments:
Post a Comment