Curry Chicken is not Chicken Curry

Play at words?... Probably not. its definately Chicken curry and Curried Chicken. Curry is a must learn for the aspiring student cook because its relatively easy, its yummy, it reminds you of home and makes a good potluck item. Of course there are different types of curries. Even the Malaysian ones are different from the Singaporean versions. Really? yup!.

Curry is quite a big thing in UK mainly because of the huge population of Northern Indians. In fact, Glasgow used to be the curry capital of UK . LOL!.. More suprisingly, the city has even tried to stake its claim on being the first to invent chicken tikka masala

Here's the list of ingredients

2 Packs chicken (6 drums or thighs in each) on sale so 1.50pds / pack
Onions
Mushrooms 50pc
Peppers 60pc
Potatos on sale 30pc
Tomato 60pc
Tumeric Powder
Patak's Curry paste 1.50pds / bottle
Can Coconut milk 1.00pds


Firstly, Marinate the chicken in tumeric powder and some salt. Heat up some cooking oil fry the onions till brown and add the chicken to give it a good sear to seal in the flavour of the tumeric into the skin. Add in Patak Curry paste and coconut milk. I used about 1 and a half bottles of paste for the amount of chicken cooked. Add in an equal number of bottles of water. Throw in the remaining veg and potatos. Bring to a boil and simmer for 30-45 mins.

Serve with rice or bread


*Top Tip: Curry taste better after an overnight's rest.

Let me know if you have got any good cooking curry tips!

A High Caloric Meal

Dinner again at the usual hang out. We did not order the same dishes this time though. First up, soft shell crab. There were 4 pieces of crab on this plate. Very oily though but pretty tasty with the pungent garlic and spring onions.

Curry fish head. Hmm, very aromatic and tasty almost like the real stuff back home. I wished it was a bit more watery. There wasn't much meat though which was a dissapointment.

Another deep fried chicken dish. Pretty good and ranks up there amongst my favourite fried chicken dishes in Glasgow.



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Roti Prata with curry chicken

One of the little home comforts that you get in Glasgow. Bought these roti pratas from See woo. You just need to heat them from frozen on a teflon pan and then pan fry them till its brown. Dont bother adding oil unless u like it unhealthy. We once added 5 tblespoon of oil hahaa and it all got soaked into the prata. Boy did it taste good .

Dinner with the flatmates

Hey hey the curry didn't burn this time round because I learnt my mistake. Added more coconut milk this time round before I went off to surf. I used one of the asian gourmet spices but felt that there wasn't enough paste after frying it and decided to spoon in 3 dallops of sambal chilli. The end results was suprisingly shiokingly hot but pleasant. Will have to stock up more of that potent sambal chilli the next time I go back home.

Aa made a special XO sauce fried with tofu and egg. Quite nice leh. Must be the combination of XO sauce and fried red onions that provided a sweet savoury glaze to the onions.

Overall, a satisfying meal with white rice and good company.

Nyonya Chicken Curry

Normally, lady fingers are found in fish curry and Aa was quick to point that out when he saw the odd pairing of lady fingers/Okra in this chicken curry. Aiya, its my bit of improvisation and I had to utilise the veges before they start to rot.

Quite delighted to find a packet of Wa Hup Nyonya Curry mix in my cupboard when I was expecting to use one of my Asian gourmet packets. There was definately a difference taste likely due to different blend of spices used for nyonya chicken. The instructions also indicated that I should make this a dry "muddy" curry as opposed to the watery version. The downside was that there wasn't enough sauce to drizzle over my rice.

Nevertheless, an enjoyable meal over some Wimbledon action.

IMG_1668, originally uploaded by jiapui.

Curry Chicken - A1 Instant Chicken Curry Sauce

Well well... back to home cooked food again. Its curry chicken tonight.. I love cooking curry chicken cos its easy to make and its so yummy (haha subjective ah.. ) and its able to pair with so many types of starch such as rice, noodles, naan bread and roti prata/chanai. Chicken was on offer 2 pounds for 10 pieces of drumsticks . Wu hua bo? (worth it or not?)

Anyway... I almost resorted to using Patak's sauces today because I thought I had ran out of sauces but was pleasantly suprised to find my stash of good old sauces still kept in my cupboard. That's good hehe means more dishes to try out in the coming weeks.

A1 is a brand that I have tried before but it was curry powder and you have to mix it with water to get the paste. Therefore, this time round I was delighted to find a paste in the packet rather than the DIY powder mix.

I made coconut rice as well (Nasi lemak) but it wasn't as lemak as I hope for it to be but still Aa enjoyed it. This has to be one of the better curries that I have made and its attributed mainly to the sauce.

Ingredients
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1 packet A1 instant chicken curry sauce
1 packet of chicken approx 1 kg
Tumeric powder
2 onions
4 medium potatos
1 tomato
handful of curry leaves

heat up some oil. In the meantime, rub some tumeric powder all over the chicken. be careful here,you don't want any tumeric on your clothes. Chop the onions and throw it into the pan. Pan fry till the aroma comes out. Drop the chicken in next. Pan fry a little till you get a nicely browned (not chou tar aka burnt) skin. Pour in the mix. Add in the adviced quantity of water and coconut milk on the back of the packing. Throw in the curry leaves potato Simmer for about 45 mins. Lastly throw in the tomatos.

For the nasi lemak, use a proportion of 3/4 coconut milk and 1/4 water to cook the rice. pince of salt and sugar plus some mince ginger. Remember to stir the rice before putting it into the cooker.

*use coconut powder if you don't have coconut milk. worst case scenario, use full fat milk.

Complimentary shot!

Curry Chicken, originally uploaded by jiapui.