Curry Chicken

The last time that I cooked curry chicken from scratch was over 10 years ago and that was during uni days!

As tomorrow looks to be a heavy day, thought I’ll make curry chicken for dinner tonight and that it should take us through till tomorrow. Ahh, not a bad deal for a one pot = 3 meals!! (Dinner, Breakfast , Lunch)

For dinner and lunch, it’ll be eaten with rice and likely, we’ll “banjir” our rice with the gravy. (“Banjir” is Bahasa Malaysia for “flood”)..oooh..

…and for breakfast, it’ll be with toasted bread or french loaf dipped into the rich sinful creamy gravy..

Ingredients
1kg Chicken, chopped
4 pcs Potatoes, peeled & cut into chunks
200ml Coconut Milk Thick
1 pcs Star Anise
1 pcs Cinnamon
8-10 pcs Red Chilies
6 pcs Large Red Onion (or 15-20pcs Shallots)
2 stalks Lemongrass (“Serai” in Bahasa Malaysia)
1 bulb Garlic
1 inch Turmeric
1 tsp Fennel Seeds
1 tsp Cumin Seeds
1 tsp Coriander Seeds
2 tbsp Curry Powder
½ tsp Sugar, or to taste
½ tsp Salt, or to taste
Chinese Parsley, garnishing

1. Marinate Chicken in Curry Powder for few hours.
2. In a pan, toast Fennel, Cumin & Coriander till fragrant.
3. Grind Red Chilies, Onions, Lemongrass, Garlic, Turmeric, toasted Fennel, Cumin and toasted Coriander.
4. Heat oil. Once hot, add Star Anise and Cinnamon. Saute till fragrant.
5. Add ground spices and stir fry over low heat till fragrant and oil separates.
6. Add Chicken and stir fry for 1-2 minutes.
7. Add Potatoes and Coconut Milk. Simmer till Chicken and Potatoes are cooked.
8. Season with Salt & Pepper.
9. Garnish with Chinese Parsley and Serve.

One-Pot Chicken Rice

It’s simple and fast. A one-pot dish that anybody can do at home.

Most importantly, few plates to wash and gives the house an aromatic accent!!

With my trusted claypot and some heat ... 

Oops! Forgot to mention, takes about 35-40 minutes for preparation and cooking time – just nice to come home from work, prepare the ingredients, hit the showers and chow time!

Ingredients
100g Rice (about ½ cup)
200g Chicken, chopped to bite size
½ Ginger, chopped
1 tsp Ginger juice
1 tsp Sesame Oil
1 tbsp Shaoxing Wine
1 tbsp Garlic, chopped
½ cup Chicken Stock (If water is used, use about 250g of chopped Chicken for better flavour)
Spring Onions, garnish

1. Wash Rice till water runs clear. Soak for about 10 minutes and remove water, if any.
2. In a bowl, add chopped Chicken, chopped Ginger, Ginger juice, Sesame Oil and Shaoxing Wine. Leave for 10-15 minutes.
3. Heat claypot (or casserole). Once hot, add some oil.
4. Once hot, add Garlic. Fry till fragrant.
5. Add Rice. Stir and ensure Rice is coated with oil and Garlic.
6. Add Chicken Stock. Bring to a boil.
7. Add Chicken on top (Stock should cover part of the Chicken). Cover and on low fire, cook for 15-20 minutes.
Note: When you add the chopped Chicken, do not stir into the Rice or you will end up with unevenly cooked Rice. The Rice has to be covered by the stock!!
8. Remove from heat.
9. Garnish with Spring Onions.
10. Serve.

Amaranth (Chinese Spinach) Soup

Amaranth or Chinese spinach or “Yin Choy” (in Cantonese) is a beautiful leafy veg that comes in total green leaves or green leaves with streaks of purplish red running in the middle.

When at home, M and I prefer the one with purplish red streaks which turns the soup into a reddish tone! And at restaurants, we'll normally have the green leafy ones that is normally done with rich superior stock.

Find the purplish red species more eye catching and appetizing. Don't you agree?

Ingredients

300g Amaranth

2 tbsp Wolfberries

4 cloves Garlic, sliced thickly

Stock (Ikan Bilis/Anchovies stock)

Salt, to taste

Pepper, to taste

1. Cut roots of Amaranth. Remove fiber on stems and cut to bite size (about 1”)

2. Heat work. Add Oil. Once hot, add Garlic and fry till fragrant.

3. Add Stock, sufficent to cover Amaranth.Bring to boil.

4. Add Wolfberries.

5. Add Amaranth stems then the leaves.

6. Add Salt and Pepper to taste.

7. Serve.