Chicken In Coriander Curry

By pixen

This is a unique recipe that doesn't taste hot at all even though there's some chilli powder used, The main ingredient I wanted to point out is the use of Evaporated Milk to cook this curry which has the marriage of Malay and Indian influences. So, this is a less fat curry, yet you still have that special creamy taste of coconut milk! Of course, if you want the coconut milk, no problem. Just replace the Evaporated Milk in the recipe for fresh (the best!), canned or powdered coconut milk (follow the manufacturer's instruction to dilute the powder before adding to the cooking.)

Ingredients

• 3 nos Shallots
• 2 cloves Garlic
• 30 g Galangal
• 20 g Palm Sugar
• 1 tsp Belacan
• 2 stalks Coriander leaves ~ roughly chopped (approx. 20 g - 40 g)
• 2 nos Red Chillies ~ cut into halves
• 2 nos Geen Chillies ~ cut into halves
• 1 tsp Cumin seeds
• 1 tsp White Pepper
• 1 tsp Chilli Powder
• 3 pcs Kaffir Lime leaves
• 250 ml Evaporated Milk
• A little bit of Tumeric Powder
• Salt and sugar to taste
• Oil for frying

Details

Servings 2
Adapted from pixieate.blogspot.com

Preparation

Step 1

1. Heat a little bit of oil in a wok or deep pot and add in the blended spices.
2.Add in the cumin, White pepper powder, cili, tumeric and kaffir lime leaves. Fry until fragrant.
3. Add in the chicken and stir until chicken meat are well coated with the spice mixture. Add a bit of water. Let it simmer until chicken meat are tender.
4. When chicken is cooked , add in the evaporated milk, chilli halves and chopped coriander leaves. Add in some salt and sugar to taste.
5. Remove from heat and serve.

Note: This dish is best overnight after the meat absorbed all the fragrant spices. You can eat with Naan, Rice, Bread, Noodles, Pita or even roll some meat and gravy in your favourite Tortillas!