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Serves 4-6

1 x 1.5 kg (3 Ib) chicken

2 medium onions

3 cloves garlic

1 teaspoon finely grated fresh ginger

1 stalk lemon grass or 2 strips lemon rind

3 tablespoons vegetable oil

1 1/2 teaspoons salt or to taste

1 teaspoon ground turmeric

1/2 teaspoon chilli powder

1/4 teaspoon ground cardamom

1 tablespoon chopped fresh coriander leaves

Cut chicken into curry pieces. Peel and roughly chop onions and

put into blender container with garlic, ginger,sliced lemon grass

or lemon rind. Add a little oil to facilitate blending and blend

ingredients to a smooth pulp.

Heat remaining oil in a saucepan and when very hot add

blended ingredients, salt, turmeric and chilli powder and

fry over medium heat, stirring well with a wooden spoon.Add a

few drops of water if mixture starts to stick to base of pan. Simmer

on low heat until the moisture content of the onions has

evaporated and the ingredients turn a rich red-brown colour. At

this stage they will begin to stick to the pan so keep stirring, and

add the chicken pieces, turning them well in the mixture so that

they arec oated. Cover and simmer for35-45 minutes or until

chicken is tender. The juices from the chicken will provide

sufficient liquid for this curry, so do not add water or other

liquid. As cooking is nearing completion, stir occasionally to

prevent sticking. Add cardamom and coriander leaves, stir

quickly and replace lid for a few seconds to hold in the aroma,

Serve with white rice and other accompaniments.

Taken from 'The Complete Asian Cookbook'  by Charmaine Soloman.

Published by 'W.H. Smiths'

Scanned and arranged by Graeme Caselton


Graeme Caselton

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