DRY CHICKEN CURRY

DRY CHICKEN CURRY

1.5 kg chicken,chopped into serving pieces marinate with salt and deep fry for 10-12 mint or until golden brown.

3 stalk kari leafs

3 stalk lemon grass,smashed

1 tsp fennel powder

3 tbsp plain yoghurt

1/4 cup oil or more
Salt to taste

Ground ingredients

250gm shallots

15 red chillis

8 candlenuts

50gm garlic

4cm ginger

2cm turmeric root

2cm galangal

10 dried chillies,remove seed and soaked

11/4cm belacan

1. Heat oil and add the ground ingredients,kari leafs and lemon grass fry until the oil separates.

2. Add in the pre-fried chicken. Stir fry over low heat until chicken is cooked and well coated with the spices. Add yoghurt and cook for 4-5 mints. Adjust salt to taste.

FRIED CABBAGE WITH TURMERIC

500gm cabbage,sliced finely

20gm ikan billis,pounded,optional

30gm grated coconut

1/3 tsp turmeric powder

Salt to taste

For tempering(A)
1 big onion,finely sliced
2-3 red chilli or dried chilli
1/2 tsp mustard seeds
1/2 tsp ulutham paruppu
2 stalk kari leafs
oil

1. Heat oil and add A and fry until the onion turn light brown.

2. Add the ikan billi and coconut and fry until fragrant. Add the cabbage and stir fry until cooked.

TOMATO SALAD

500gm tomato,sliced

1-2 big onion,sliced

2-3 green chillis,sliced

Sugar,salt and vinegar to taste

Mix all to-gather and serve.




BLUE PEA FLOWER RICE

300gm basmathi rice,soaked 1 hour,drain

700ml coconut milk or water

20 blue pea flowers

1 tsp ginger paste

1 tsp garlic paste

Salt to taste

(A)

2-3 tbsp oil or ghee

1 onion sliced

2 red chilli,sliced

3cm cinnamon stick

1-2 star anise

3 cardamoms

3 cloves

1. Heat ghee or oil in a rice cooker add add A and fry until fragrant and when the onion turn brown add in the paste and stir well.

2. Add the rice and the rest of the ingredients and stir well and on the rice cooker. Stand rice for 15 mints then fluff up and serve.