Chicken Curry
Ssussi's Chicken
Curry
Makes
4 servings in 1 hour
Posted
by The Skinny Cook : 23 December 2000
Chicken / Asian
(India) / Main Dish / Stove / No marination
This recipe finds it's origin in
Malaysia. It's given by our friend Ssussi who's mother is born in India. The
ideal way to try this meal is to get invited by Ssussi herself, second best is
cook it yourself....
Keep in mind that we westerners have a less 'spicy hot' tolerance than Malaysians (at least I have)
We wrote this recipe down on a piece of paper and kept in a drawer in our
kitchen for a long time... No idea what to cook? Open the drawer, follow the
recipe and "hoppa..." ready. Now am looking for a drawer to put my computer in....
INGREDIENTS
- Chicken 1 (wash and cut into pieces)
- Cinnamon
1 stick (break into 1/2)
- Star Anise
1 or 2
- Cardamon
2
- Potatoes
2 or 3
- Curry Leaves
2 or 3 stalk
- Salt to
taste
- Curry Powder
5 tablespoons (Baba's meat curry powder)
- Coconut Milk 2 tablespoons or Fresh Milk (taste better with coconut milk)
- To be pounded :
- Big
Onion 1
- Shallots
8
- Ginger
3/4inch(2cm)
- Garlic
2 cloves} to be pounded
- Cashew
Nut 2
- Buah
Keras (=Candle Nut) 1
PREPARATION
- Heat up oil in pan.
- Add pounded ingredients.
- Add onion, cardamom, star anise and fry until it turns slightly brown.
- Add chicken and curry leafs, salt, curry powder, and fry for a while (about 4 minutes).
- Add potatoes and water (6 to 7 cups, up to how thick you want the gravy to be).
- Cook for 20 minutes.
- Add coconut milk and bring to a boil again.
- Remove from fire.
