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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Dong Dae Mun Korean Street Snacks

Dong Dae Mun is a kiosk chain selling Korean Street Snacks like Jumbo Sausages, Korean Rice Cakes, Meat Balls on Skewers, Grilled Chicken and Beef Skewers with Hot Sauce and Crispy Chicken Skewers. Here's what we tried from the kiosk at Junction 8's basement.

(Left to Right) Meat Balls, Crispy Chicken, Pork and Chicken Skewers

The food's quite novel, but you must eat it immediately! It turned hard and unappetising after we brought it home. The Jumbo Sausages were so tempting, but a voice reminded me of an equally jumbo amount of sodium. :(

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Mum's Recipe: Chilli Crab

Here's Mum's very own rendition of the Chilli Crab! It's the dry version, without the spicy gravy, but fried with egg, onions and chilli. This was really, really fragrant, and not too spicy!

I suggested making it less dry and adding tung hoon (mung bean vermicelli) to fry and soak up all the lovely aroma. I think it's be delicious! :P



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Happy 43rd Birthday Singapore!!

What better way to celebrate Singapore's 43rd Birthday than a dedicated blog post to the oh-so-famous Chilli Crab? It is a must-try Singaporean delicacy, and was featured as the star dish of Singapore's Food Festival 2007.

Happy 43rd Birthday, Singapore! (:

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