Waking up feeling rather exhausted because of the previous day of sorting out my phone (Iphone 7), it then struck my mind I am suppose to cook for a good friend of mine. Of course it was purely my own decision and not forced to, albeit still in daze coping with my stress level (Da De Bak Kut Teh), I immediately got down to cooking. Well, I believe a promise is a promise and must be fulfilled, thankfully I had already bought a kampong/village chicken two days ago. Also, with a pantry forever stocked up with every other essential ingredient, I didn’t have to drive around to buy anything else to cook a complete meal consisting of Karaikudi Kozhi Kozhumbu/Chicken Curry (Malaysian Chettinad Mutton Curry), a simple cabbage kootu/dhal gravy (Keerai/Spinach Kootu) and in the rice cooker saffron rice (Nasi Minyak).
Nonetheless, since I don't own an electric grinder, it took me a while to blend the spice mixture in the blender for the chicken curry (Portuguese Devil Curry, Buah Keluak Chicken Curry & Nyonya Chicken Curry). Mainly because water must be gradually added to ensure that the mixture is not too watery but when you don’t add enough water, blender will not bind/blend the spices to a smooth consistency. Henceforth, this curry definitely made me sweat even more in my hot-stuffy kitchen compared to when I made Masala Raisin Chicken, Indian Masala Chicken Curry & Thai Chicken Green Curry. Still, its a pat on my shoulder for achieving my mission of rendering an awesomely aromatic thick curry soaking up in tender chicken pieces, alongside with mushy cabbage in dhal gravy (Cabbage Stir Fried With Chana Dhal) and scented saffron rice (Nasi Ulam & Rosemary Tomato Rice).
For Karaikudi Kozhi Kozhumbu/Chicken Curry
For the chicken
1 whole kampong chicken (about 450g) – cut into bite sizes
½ tbsp. turmeric powder
½ tbsp ginger paste
½ tbsp garlic paste
1 tbsp yogurt
**mix all these together and set aside
For the curry paste
4 dried red chillies
½ tbsp coriander seeds
1 tsp fennel seeds
1 tsp black pepper seeds
1 tsp kas-kas/poppy seeds
2 tbsp fresh grated coconut
2 sprigs curry leaves
**dry roast these ingredients to release aroma and blend with enough water for a smooth paste
¼ cup mustard oil
1 tsp black mustard seeds
7 shallots – slice thinly
Salt for taste
Saute shallots and splatter in mustard seeds.
Add curry paste.
Fry and cook over low heat till aromatic and oil splits.
Stir in.Pour enough water to cook chicken and for gravy.
Season with salt
Cook till gravy is thicken as well as chicken is cooked.
½ medium size cabbage – slice
¼ cup masoor dhal - rinse
1 medium size tomato – slice
2 bay leaves
1/2 tbsp ginger paste
Some coriander leaves – slicegin
1 tbsp coconut oil
Salt for taste
Saute garlic paste.
Stir in.Pour ½ cup of water, add bay leaves and dhal.
Stir and cook till mushy.Add cabbage and season with salt.
Simmer to soften cabbage.
Off the heat and combine in coriander leaves.
2 cups Pusa Gold Basmati rice (wash and rinse)
1/4 tsp saffron strands
Salt to taste
3 cups of waterMethod
Add all ingredients in the rice cooker, stir, cook and fluff up thereafter.
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