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Extra Spicy Curry Chicken(recipe n pic)

 
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Apr 12, 2006 8:40 am    Post subject: Extra Spicy Curry Chicken(recipe n pic) Reply with quote

Goes great with plain rice or dipped this with white bread or french loaf



This is the dried chilli I used. Only found in Indian spice shops at Little India, Serangoon Road


Ingredients
1 whole chicken(chopped into smaller parts)
50g coarsely ground Roasted peanuts
5 potatoes(quartered)
6 pcs of Kaffir Lime Leaves
750ml coconut milk
Salt to taste


Ingredients for paste
50g Dried Cherry Chilli
20g Dried Chilli(the regular ones)
5 pcs shallots
2 cloves of garlic
1 inch of tumeric root
10g galangal
10g old ginger


Method
1. Blend the ingredients till smooth.
2. Heat up claypot with 50ml corn oil
3. Add paste to fry till fragrant
4. Remove half portion of paste(store as excess in a glass jar in the fridge)
5. Add chicken parts and potatoes to fry with paste for 5 mins, stirring every now and then
6. Add coconut milk, lime leaves and peanuts and simmer over low heat for 10 mins
7. Turn heat to medium to cook for 5 mins.
8. Turn off heat, cover the claypot and let it stand for 5 mins before serving
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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Rusti
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Joined: 17 Aug 2005
Posts: 421
Location: West, Singapore

PostPosted: Thu Apr 13, 2006 10:31 am    Post subject: Reply with quote

My scalp is sweating just looking at it. Smile
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Ginny

Success is the ability to go from failure to failure without losing your enthusiasm.
~~~~~Winston Churchill~~~~~
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Apr 13, 2006 11:56 am    Post subject: Reply with quote

ginny

Benny ate 3 portions that night. Loved it.
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mitmondol
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Joined: 30 Jun 2006
Posts: 54

PostPosted: Sat Jul 08, 2006 11:24 am    Post subject: Reply with quote

Gina, this looks sooo great!
And I was happy to see familiar looking chiles! Something very much the same looking is common in my country!

I have a question about the paste. How do you use the cherry chiles?
If they come whole, do you fry them and soak them, or do you just pulvarize them?
Or do you just put everything in a mortar and paste them together?
Thanks.
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sat Jul 08, 2006 1:25 pm    Post subject: Reply with quote

mitmondol wrote:
Gina, this looks sooo great!
And I was happy to see familiar looking chiles! Something very much the same looking is common in my country!

I have a question about the paste. How do you use the cherry chiles?
If they come whole, do you fry them and soak them, or do you just pulvarize them?
Or do you just put everything in a mortar and paste them together?
Thanks.


in singapore, they are usually dried. So I have to soak them in water..then blend it with the other spices/ingredients. I used an electric blender.
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Gina

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Like to cook
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Joined: 11 Oct 2004
Posts: 85

PostPosted: Sat Jul 08, 2006 1:30 pm    Post subject: Reply with quote

Gina, thanks for sharing.. when I first saw this dried cherry chillies (without stem) sold in the supermarket in packet, I thought it was red dates Embarassed

jc
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sat Jul 08, 2006 1:35 pm    Post subject: Reply with quote

jc

actually I thought its DRIED CHERRIES Embarassed instead until I ask the Indian man. He told me its a type of chilli. Its very spicy but when its fried, its very fragrant. I am trying to get it to make my other types of familiar chilli pastes..just to taste the difference in flavours. Razz
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Gina

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mitmondol
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PostPosted: Sat Jul 08, 2006 11:36 pm    Post subject: Reply with quote

Thanks Gina.
If it is like the ones I'm familiar with, then it's a very tasty and hot chile!
We use it fresh and dried and pickled.
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WhiteVeil
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Joined: 05 Aug 2007
Posts: 15
Location: Singapore - North

PostPosted: Sat Aug 11, 2007 12:11 am    Post subject: Reply with quote

hi

hw should i reduce the proportion if i dun want my curry to be too spicy?
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sat Aug 11, 2007 9:18 am    Post subject: Reply with quote

if you want it less spicy, replace 50g of dried chilli with FRESH chilli. Fresh chilli is mildly spicy. In fact, its sweet too.

don't use the small fresh chilli or chilli padi. That one is super hot, spicy.

so your version will be

Ingredients for paste
50g fresh Red chilli
20g Dried Chilli
5 pcs shallots
2 cloves of garlic
1 inch of tumeric root
10g galangal
10g old ginger
50g sugar

note that I have added sugar into this paste for you. Sugar will tone down the spiciness.
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Gina

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WhiteVeil
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PostPosted: Sat Aug 11, 2007 9:27 pm    Post subject: Reply with quote

Wow Gina! U r really helpful, thanks a lot! Smile
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jenenerd
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Joined: 10 Jun 2007
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PostPosted: Fri Feb 08, 2008 6:49 am    Post subject: Reply with quote

Hi gina,

I stay in London and I really missed curry chicken so I was searching for a recipe to try and I came upon yours. I tried mine and it was sooo spicy and shiok! I had to add abit of sugar because my caucasian friends couldn't take the heat. Thanks a lot of posting the fantastic recipe! Definitely cook it again.

CC
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Fri Feb 08, 2008 9:52 am    Post subject: Reply with quote

jenenerd wrote:
Hi gina,

I stay in London and I really missed curry chicken so I was searching for a recipe to try and I came upon yours. I tried mine and it was sooo spicy and shiok! I had to add abit of sugar because my caucasian friends couldn't take the heat. Thanks a lot of posting the fantastic recipe! Definitely cook it again.

CC


CC

to make it less mild, you can either use fresh chilli(if you can find it in London), if not, use ripe red tomatoes. at least 8 pcs to match this recipe here.
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Gina

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