Friday, 24 October 2008

My Comfort Food

Finally I officially cooked something in my new cast iron pot. So versatile, so robust, so heat savvy and am sure it will be my favorite cookware. Investing a pot that could last me years and years itself already paid for the non lasting cookwares I had before. Some might wonder what did I cook in it. How about Malaysian chicken curry. The distinctive Malaysian chicken curry is signifies by the use of potatoes, lemon grass, kaffir lime leaves, candlenut (buah keras) and specially mixed curry powder. This is what I call comfort food for autumn.

Malaysian chicken curry (Kari Ayam)

  • 6 pcs whole chicken leg(cut 3 pc each)
  • 1 can coconut milk(400ml)
  • 300 ml water
  • 3-4 pc kaffir lime leaves
  • 1 lemongrass stalk
  • 4 tbsp Malaysian Adabi Chicken Meat Curry Powder
  • 2 candlenut/buah keras crushed
  • 2 shallots finely chopped
  • 1 big onion finely chopped
  • 2 slices of ginger, finely chopped
  • 2 chillis finely chopped
  • 4 big potatoes, peeled and cubed
  • 2 tbsp sugar
  • 2 tbsp salt
  • 4 tbsp cooking oil
  1. Wash and cut whole chicken leg,drain and set aside.
  2. In a pot, boiled the potatoes, just about to cook, drained and set aside.
  3. Add 4 tbsp of coconut milk to the curry powder to form paste and set aside.
  4. Heat slowly the cast iron pot, once heated, add in shallots, ginger, onion, chillis, lemongrass, kaffir lime leaves and fry for awhile till lightly brown and fragrant. Then add in the curry paste and stir. Add in chicken and stir fry for 2-3minutes.
  5. Then pour in the remaining coconut milk and stir, remember to slowly simmer and not on high heat as this will cause the coconut milk to curdle. Add in potatoes, sugar, salt, candlenut and let it simmer for 25minutes. By this time the potatoes has soften and some might have dissolved into the gravy and thicken. If you find it too thick, add in the water.
  6. Served with rice, prata, naan, or even noodles.
With this big pot of curry it's gonna last me for 3 meals :-) . Yummy. Brrrrrp.......

No comments: