Mum's Indian Curry Chicken

My first daring attempt to tackle Mum's Indian Curry Chicken! (I can't tolerate spice very well) And may I say... I LOVED IT!

Mum used only the wing and thigh parts, and the tomatoes added a sweet-sour twist to the palate. It turned out, the only gripe everyone had (but me) was... it wasn't spicy enough! :P

Mum's Indian Curry Chicken Recipe

To be prepared before cooking
Ingredients
Dry Chilli (Mum suggests the ones from China)
A little Cooking Oil
Coriander Seeds

Method
1. Clean the chilli with a slightly damp cloth; do not wet.
2. Cut into half. Seeds need not be removed.
3. Fry the chilli in a little oil, DO NOT BURN!

4. Wash coriander seeds, then let dry.
5. Fry the seeds without oil. (roasting)
6. Grind Chilli and Coriander Seeds separately. Set aside to be used later.

Seasoning for Chicken
Ingredients
3 Tbsp Ground Chilli Powder (made as above)
1 and 1/2 Tbsp Ground Coriander Powder (made as above)
1 slice of ginger, diced
1 tsp Mustard Seeds
1/2 tsp Turmeric Powder
Salt to taste
1 chicken, chopped into bite-size pieces
10 shallots

Method
1. Cut 10 shallots longitudinal-wise; slightly thick. (Knife perpendicular to two ends)
2. Mix the Chicken pieces with the Ground Chilli Powder, Ground Coriander Powder, Diced Ginger, Mustard Seeds, Turmeric Powder, 10 Shallots and Salt.
3. Leave in the fridge overnight.

Cooking
Ingredients
Marinated Chicken Pieces (as prepared above)
5 shallots
Cooking Oil
1 to 2 Tomatoes
2 stalks of whole Green Chilli
5 stalks of Curry Leaves

Method
1. Cut 5 shallots transverse-section into thin slices. (Knife parallel to two ends)
2. Heat the oil in a wok, then add the 5 shallots and fry until fragrant and slightly brown.
3. Add marinated chicken pieces and fry on medium fire.
4. When chicken is about 1/2 cooked, add Tomatoes, Green Chillies, Curry Leaves and 1/2 cup water.
5. If the chicken appears too dry, add 1/2 cup water each time. (Do not add too much)
7. When chicken is cooked, remove from heat and serve.

*Please adjust the ingredients according to taste and level of spiciness! ;)

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Tomato

I've added a new Category called *FoodScoop, where I will post some food facts starting with the humble Tomato!

I got these beauties from Sixth Avenue Cold Storage! Very juicy and not the slightest bit acidic! The less red/orange ones are usually rather tasteless. These are On-Vine Tomatoes, the ones you see in the local supermarket are usually plucked before they are fully ripe, then ripened artificially with ethylene.

I also love Japanese Momotaro Tomatoes, but they're really expensive... I like them chilled and eaten raw, as an appetizer or dessert. Cherry Tomatoes may be sweet or sour, depending on the quality and specie, but the recent stock of yellow cherry tomatoes proved to be delightfully sweet! (:

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Mum's Recipe: Oxtail Stew

I loved Stewed Oxtail and Ox Tongue when I had them at a Bistro in Kuching, Sarawak. Oxtail is a more common dish now in Singapore, and you can get chilled or frozen ones at the supermarket.

Stewed for many hours with onions, carrots and tomato paste. I personally like a little tomato paste in my Oxtail Stew, it gives it an additional sweet and sour taste to the savoury gravy.



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Jamie: Tomato Seafood Bisque

Just when I said I was going to make seafood bisque, my cousin beat me to it!

This is Jamie's Tomato Seafood Bisque! It tastes as delicious as it looks! (:

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