Do you know the best type of food to eat when it is raining? Curry. Absolutely yummy. I love curry chicken with rice and bread. As it has been raining quite a fair bit the whole of last week, I decided to try my hand in cooking curry chicken. Called mum yesterday morning and she was rattling her recipe as usual with a lot of dashes and pinches of stuff...sigh.. and me, the "starter" cook was totally lost after the 3rd ingredient.
So, what to do? Went over to the supermarket, picked up some serai (lemongrass), some pandan leaves for the rice, 2 bags of coconut milk, some curry leaves, a chicken, some potatoes and going over to the spices section, found this beauty.
Rushed home and first things first, washed 3 cups of long grain rice and soaked them in water whilst I started preparing the curry chicken. Watched an auntie on AFC channel say that if you soak the long grain rice in water before actually cooking it, it will turn out much better. I reckon better meant you could actually see each grain of rice once cooked.
For the curry, the packet of spices Instant Chicken Curry Sauce listed in its ingredients Palm Oil, chilli, lemongrass, onion, spices, ginger, sugar and salt. But I wanted my curry to be a little bit more pungent, so, I added some chopped garlic, shallots and ginger, 2 more stalks of lemongrass and 2 sprigs of curry leaves, and I was ready to cook the curry.
But before that, I drained the rice, put it in the rice cooker, added 220ml of coconut milk, another 2 1/2 cups of water, a pinch of salt and the pandan leaves. This will take care of its self and when the rice is cooked, just fluff it up and let it stay warm in the rice cooker.
Before I started with the curry chicken proper, I heated up 2 tablespoons of oil and fried the potato chunks first. This is to cook the potatoes a bit hence keeping the potatoes intact later when it is cooking in the curry. When we don't do this, the potatoes can turn mushy (so advised my mum).
Coming back to the curry chicken, heated about 2 tablespoons of oil, put in firstly the chopped garlic, shallots and ginger. When it turns aromatic, empty the packet Instant Chicken Curry Sauce in. Added 220ml of thick coconut milk and stir well. Then add in the chicken pieces and potatoes. Add enough water to cover the chicken and potatoes and cover.
Once the chicken is cooked and the potatoes have soften, add salt and sugar to taste. Dish up and eat with the rice or bread. Sadly, it didn't rain last evening...so, I was really building up a sweat whilst eating this spicy concoction... haha..more enjoyable sweating this way then on a treadmill :D