Ginevi attempts to be the Chef today : Fashionably Tasty Curry Chicken

Hi everyone,
i know it is pretty unusual to hear that i will cook or attempts to cook. However you are so wrong if that’s the assumption. 🙂 In fact like every woman instinct or the talent that is within a lady, i am blessed with the fact i love to cook 🙂 < just dont like the washing part , heehee 🙂 >

And i am sharing this recipe for those who loves this curry 🙂

Ingredients

  • butter (to replace oil as this will make the curry more tasty)
  • 2 medium onions, chopped
  • 1-inch piece ginger, peeled and finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons DIY Curry Powder, recipe follows below. (you can also bought ready made curry powder ) 🙂
  • 1 cinnamon stick
  • 1 to 3 dried red chiles
  • Kosher salt and freshly ground black pepper
  • 2 (15-ounce) cans unsweetened coconut milk
  • 2 cups chicken stock
  • Cabbage chopped, Frech bean ( you can varies your own vegetables, like lady finger, carrot , long beans, etc
  • Half Chicken
  • 1/4 cup cilantro leaves, plus more for garnish
  • 1 lemon, juiced ( important ingredients to make it tasty! )
  • Mint leaves, for garnish ( optional )
Directions :
1. Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. 2.Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. 3.Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. 4.Add the Vegetables, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper.
Yield: 1 1/2 cups
Extra Tips :

Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.Yield: about 1/2 cup
Last but not least… have fun cooking, trying it, experimenting it 🙂 Happy currying!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s