About the cuisine

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

Tuesday, January 9, 2018

SPICY CHICKEN PARATHAL



SPICY CHICKEN PARATHAL

1 kg chicken,cut into small pieces and mix with some salt and turmeric powder.

1 ½ cup thick coconut milk

3 big onion,sliced finely

2 tbsp meat curry powder

1 tbsp chilie powder

1 tsp garam masala powder

4 tbsp tamarind juice

2 cinnamon stick

2 star anise

3 stalk curry leafs

1/3 cup oil

Salt to taste

For grinding:

6 small onions

6 garlic

3 lemon grass (serai)

1 cm ginger

1 cm lengkuas

20 dry chilie,soaked

1.    Heat the oil and add in the cinnamon stick and star anise . then add in the onions and fry till it becomes light brown add in the curry leafs and mix well.

2.    Add in the grind paste and mix well then add in the chilie powder,garam masala powder, curry powder and the tamarind juice mix well and fry till the oil rise.

3.    Add in the salt and mix well. Add in the chicken and mix well with the masala and pour in the coconut milk mix well and cover the pan and let the chicken cook stir now and then.

4.    Cook till the chicken is cook and the gravy is thick and oil is rise. Serve with rice.




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