About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Monday, November 7, 2016

GONGURA CHICKEN CURRY



GONGURA CHICKEN CURRY

11/2 kg chicken,cut in pieces and mix with some turmeric powder and salt keep aside.

5 cup coconut milk,from 1 coconut

3 tbsp sugar

Salt to taste

1  chicken stock cube, if you like i didn’t add.

(A)

200 gm gongura leafs only

300 gm brinjal,cut into small pieces

100 gm big onion,chopped

5 green chilie,chopped

3 cm ginger,chopped

6 garlic,chopped

2 cups water

(B)

1/3 cup oil

2 big onions,finely sliced

4 stalk curry leafs

2 stick cinnamon

4 cardamons

4 cloves

3 star anise 

1 tsp garam masala,if you like

1.    boil A till the vegetables are soft. Cool and blend into a puree. Keep a aside.

2.    Heat oil in a pan and add in all the whole spices. Then add the onion and fry till the onion turn light brown. Add in the curry leafs and mix well.

3.    Add in the chicken and mix well. Add in the gongura puree and mix well. Add in the coconut milk and sugar and let it simmer till the oil rise.

4.    You can make it  thick or a bit watery. Taste it before you add in the salt. Serve with rice.







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