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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 5 |
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A local Singapore favourite. Very simple to prepare but mouth watering good. Ingredients:
1 chicken, chopped into bite size |
1 teaspoon mustard seeds |
1 stalk curry leaf |
1 large onion, chopped |
1 big tomato, chopped |
15 shallots |
2 cm ginger |
1 teaspoon anise seed |
12 cloves garlic |
2 peppercorns |
1 tablespoon chili paste, made from dried chillies soaked and then ground |
1 tablespoon curry powder (chicken masala) |
3/4 teaspoon salt |
1 tablespoon tamarind pulp, mixed with and water and squeezing the juice |
1/2 cup coconut milk |
1/2 cup vegetable oil |
red chile (garnish) |
Directions:
1. Pound shallots, ginger, aniseed, garlic and peppercorns together to make the spice paste and set it aside.
2. Heat oil in a pan; add mustard seeds and curry leaves.
3. (brings out the flavour) Add chopped oions and fry till golden brown.
4. Add spice paste and fry till fragrant.
5. Add chilli paste and fry lightly.
6. Add chopped tomato and curry powder and stir-fry for 2 minutes.
7. Add chicken and stir-fry for 8 minutes.
8. Cover pan and let mixture simmer till chicken is almost done.
9. Add tamarind juice and simmer till chicken is fully cooked.
10. Add coconut milk, lower heat and continue to stir till oil appears on the surface.
11. Serve with hot fragrant rice.
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