Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do I make Malaysian chicken curry?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make Malaysian chicken curry?),it will help you,my kids.
Malaysian chicken curry originated from the Indian curry. It is usually cooked with potatoes, coconut milk and yellow in color. I have tried some recipes, but they never taste like the curry back home in Malaysia!
Answer:
Traditional Malay Chicken Curry:
Ingredients:
1 tablespoon peanut oil
1 large>--------------------------ACCO...
1 cooked rice
Instructions
In a food processor chop fine shallots, garlic, and ingerroot. Add water
and
puree to a paste.
Pat chicken dry with paper towels and season with salt. In a large heavy
casserole heat oil over moderately high heat until hot but not smoking and
brown chicken in 2 batches, transferring with tongs as browned to a large
plate. Reduce heat to moderately low. Add shallot paste and cook, stirring,
1
minute. Add curry powder and cook, stirring, 1 minute. Add chicken with any
juices accumulated on plate and remaining ingredients except coriander and
simmer, covered and turning chicken once, until cooked through, about 15
minutes.
Transfer chicken to plate with tongs and boil sauce gently, stirring
occasionally, until thickened, about 5 minutes. Discard cinnamon stick,
clove,
and star anise and season sauce with salt. Add chicken and coriander and
serve
over rice.
Serves 6.
This is super good:
http://www.cooks.com/rec/view/0,1739,153...
Do you want malay, chinese or indian malaysian chicken curry?
Try this one,
1.5kg chicken use some bones to make it tastier
3 tomatoes, quartered
1 big onion, sliced
5 to 6 tbsp oil
Spices (A):
5cm cinnamon stick
4 cloves
5 cardamons, split open and use seeds only
1 sprig curry leaves, use leaves only
Spices (B), ground and combined:
2 1/2 tbsp coriander powder
1 1/2 tbsp chilli paste
10 cloves garlic
3 1/2cm ginger
2 tsp sweet cumin (aniseed)
1 tsp ground black pepper
1/2 tsp turmeric powder
2 cups water
Seasoning:
1 1/2 to 2 tsp salt, or to taste
1 tsp garam masala
1 sprig coriander leaves
Method
Heat oil in a deep saucepan. Fry spice ingredients (A) and sliced onions till fragrant. Add ground spice ingredients (B) and stir-fry till oil rises to the surface.
Add chicken and stir-fry until well combined. Add water and simmer till chicken is half-cooked. Add tomatoes and continue to cook till gravy is rather thick and chicken is tender.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do I make Malaysian chicken curry?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make Malaysian chicken curry?),it will help you,my kids.
Malaysian chicken curry originated from the Indian curry. It is usually cooked with potatoes, coconut milk and yellow in color. I have tried some recipes, but they never taste like the curry back home in Malaysia!
Answer:
Traditional Malay Chicken Curry:
Ingredients:
1 tablespoon peanut oil
1 large>--------------------------ACCO...
1 cooked rice
Instructions
In a food processor chop fine shallots, garlic, and ingerroot. Add water
and
puree to a paste.
Pat chicken dry with paper towels and season with salt. In a large heavy
casserole heat oil over moderately high heat until hot but not smoking and
brown chicken in 2 batches, transferring with tongs as browned to a large
plate. Reduce heat to moderately low. Add shallot paste and cook, stirring,
1
minute. Add curry powder and cook, stirring, 1 minute. Add chicken with any
juices accumulated on plate and remaining ingredients except coriander and
simmer, covered and turning chicken once, until cooked through, about 15
minutes.
Transfer chicken to plate with tongs and boil sauce gently, stirring
occasionally, until thickened, about 5 minutes. Discard cinnamon stick,
clove,
and star anise and season sauce with salt. Add chicken and coriander and
serve
over rice.
Serves 6.
This is super good:
http://www.cooks.com/rec/view/0,1739,153...
Do you want malay, chinese or indian malaysian chicken curry?
Try this one,
1.5kg chicken use some bones to make it tastier
3 tomatoes, quartered
1 big onion, sliced
5 to 6 tbsp oil
Spices (A):
5cm cinnamon stick
4 cloves
5 cardamons, split open and use seeds only
1 sprig curry leaves, use leaves only
Spices (B), ground and combined:
2 1/2 tbsp coriander powder
1 1/2 tbsp chilli paste
10 cloves garlic
3 1/2cm ginger
2 tsp sweet cumin (aniseed)
1 tsp ground black pepper
1/2 tsp turmeric powder
2 cups water
Seasoning:
1 1/2 to 2 tsp salt, or to taste
1 tsp garam masala
1 sprig coriander leaves
Method
Heat oil in a deep saucepan. Fry spice ingredients (A) and sliced onions till fragrant. Add ground spice ingredients (B) and stir-fry till oil rises to the surface.
Add chicken and stir-fry until well combined. Add water and simmer till chicken is half-cooked. Add tomatoes and continue to cook till gravy is rather thick and chicken is tender.
correctness,It's Non-profit and only for informational purposes.
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