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Sunday, June 8, 2008

Chicken Curry

Cooked in a humble old pot. A winner to be dipped with baguette or french loaf.


1 whole chicken - skinned, cut into 12 pcs, make slashes on thick parts
2 cups of water

*to be grounded*

4 spanish onions
8 cloves of garlic
2 inches of ginger

5 tbsp of meat curry powder(my fave is Malabar Masala)
1 cinnamon stick/bark
2 star anise
few cloves of cumin

4 potatoes, skinned, quartered
3 carrots, wedged
2 tomatoes, wedged
salt to taste
1 cup of fried shallots


Heat abt 1 cup of oil in wok. Mix the curry powder with the ground ingredients together. Throw in the cinnamon,star anise and cumin into the wok. Let it sizzle a bit,avoid burning it altogether. Add in the curry mixture and fry till fragrant and cooked, stirring continuously to prevent it from sticking to yr wok/pot. When oil has surfaced up, add chicken pieces and mix well. Add water, followed by potatoes.Add carrots. Salt to taste. When cooked, remove from heat and throw in tomato wedges.Sprinkle with fried shallots.Serve.

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