Shix Cooks: Lemongrassy Chicken Curry

Today's dish for tomorrow's tapau is a light chicken curry but it's just as tasty 

Ingredients:

 

Set A

1 onion

3 stalks of lemongrass (just the white part)

4 cloves of garlic

1/2 inch garlic

5 red chilli (add more if you want to)

1 tbsp meat curry powder

Set B

1/2 of a whole chicken

2 tsp salt

1 tsp pepper

1 cup water

1 tbsp sugar

1 tbsp fish sauce

1 tomato quartered

Method:

1. Blend all the items in set A. Stir fry with some oil till it caramelizes. This will take a while. 

2. Marinate chicken with salt and pepper and leave aside in the meantime. 

3. Add in chicken. Mix and cover for 15min. 

4. Add in the other items from set B and cover. Leave to simmer for about 30mins. 

5. Uncover and let the sauce thicken and it's ready to eat!

Suggestion: serve with rice and a side of vegetables. 

Shix cooks: ayam kicap (chicken in spiced soy stew)

I need to learn to take better photos lol

Today, I made ayam kicap berempah

Ingredients:

Set A:

1kg chicken

1tsp turmeric powder 

1 tsp chilli powder

1/2 tsp salt

1tbsp cornflour

Set B:

1 large onion

4 cloves garlic

2cm ginger

4 dried chillies soaked

1cm turmeric 

1tsp coriander seeds

Set C: 

3cm cinnamon seed

2 Star anise

4 cloves

Others:

4 tbsp sweet soy sauce

2 tbsp tomato sauce

1 cup water

2 potatoes, peeled and sliced to abt 1cm thickness

1 Carrot sliced

6 button Mushrooms quartered

1 tomato, wedged. 

1 tsp each Salt and sugar

Method:

Mix all the items in set A. Deep fry till cooked and set aside

Blend items in Set B. Heat a wok with about 3 tbsp oil and fry paste together with items in Set C till fragrant.

Add in both sauces and mix for about 2 minutes before adding water. Let the mixture come to a boil.

Add in potatoes, carrots and mushrooms. Cover and let simmer  for 15 mins. 

Add in chicken and simmer (do not cover) for another 10 mins. Add in salt and sugar to taste before adding tomatoes. 

Turn off flame and it's ready to eat!

Shix Cooks: Butter Chicken

A simple butter chicken recipe adapted from  http://m.allrecipes.com/recipe/45957/chicken-makhani-indian-butter-chicken

Ingredients

Set A

3 tablespoons butter

• 1 tbsp blended shallots
•  1 tbsp blended onion

2cm ginger

• 1/2 tablespoon blended garlic
  Set B
• 1 teaspoon garam masala (I used tandoori powder)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
  Set C
• 2 cups milk

• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper
• 1 pinch salt
• 1 pinch black pepper

2 tbsp sugar 

• 1 tablespoon oil
• 500g chicken drumlets
  Set D
• 1 teaspoon garam masala (tandoori powder again)
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water
  In a wok, place all items in set A. Fry till fragrant. Then add items in set B and fry for another 5min. Lastly, add in items in Set C and leave it to simmer with a low flame. 
  In another pan, pan fry the drumlets in the oil for another 10 mins. Mix all items in set D together before pouring it into the chicken. Then, add about a cupful of the gravy from the wok and leave the chicken to cook. Do cover. 
  Once chicken is cooked, add it to the gravy and stir before turning off the flame. 
  Optional: throwing in cherry tomatoes and Ming sprigs before turning off the flame. 
  
  It's REALLY good.