Hello Sweet Readers, It's getting colder and wetter over here. It's been raining for the last few days. Winter is definitely near.
Wouldn't it be nice coming home to a warm bowl of curry chicken on your lap and sitting in front of the television to your favourite show or movie!
I love curry but only mild ones. Mr Wong and I can't handle the hot spicy ones.
So today I would love to share this gentle delicious warm curry chicken with you, kids will love it.
If you have extra left overs, you can freeze it in containers ready to be served whenever you want.
This recipe is inspired from my Uncle's restaurant Sum Lam in Heathcote. The only difference is I made my own curry powder mixture (which is super easy to do). Enjoy!! xoxoxo
600grams Free-Range Chicken Thigh fillets (Skinless and cut into strips)
1 x Carrot (slice 5 mm thickness)
2 x Celery sticks with leaves attached (slice 5 mm thickness). Reserve the leaves (chopped finely)
1 x Sweet potato (you can use normal potato too) chopped
1 x Zucchini (slice 5 mm thickness)
3 x Stem of Coriander (remove roots and chop finely)
1 x Garlic (20grams) sliced or chopped finely
1 x Ginger (10grams) sliced or chopped finely
5 x Fresh Kaffir Leaves
8 x Dried Bay Leaves
2 cup Water
185ml Evaporated Milk
2 tbs Cooking Oil (I used rice bran oil)
2 tsp Corn Flour
1 & 1/2 tsp Salt to taste
2 tbs curry powder mixture ( store bought premixed is fine too)
Curry Powder Mixture:
1 tsp cummin (cumin) seeds
1 tsp caraway seeds
1 tsp mustard powder
2 tsp turmeric powder
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
1/4 tsp ground white pepper
|Ingredients ready to roll~|
|Curry Powder mixture is ready ~|
|Easy Cooking instruction~|
|Voila ~ Creamy tasty Curry Chicken is served with brown rice (healthier choice) Enjoy xoxo|