Chicken Curry
OK, i havent been doing food blogging for a quite a while. got all these shots taken sometime ago. Just that i din get to upload them sooner. I know, there are over 2 milions such recipes you can find on google but what the heck, what’s another 1 more right…& btw i used low fat evap-milk so i can drink the gravy without feeling guilty 
Blended chilli paste from the ingredients. Ok, i used fish curry powder 
din realised i ran out of the meat one. Any kind of curry powder will do la. For me, I used BABAS cos thats’s all i have. Take about 3 heap spoonfuls of them & make them into a paste by adding a little water.
Half chix with 2 bruised lemon grass. I also have the pre boiled potatoes in some salt all ready. I dont have to wait too long for them to cook in the curry later.
Throw in the cinnamon, star anise & cloves 1st. Then put in the blended chilli. Tumis them until fragrant & till the oil surfaces.
Add in the curry paste & stir….add in 1/4 cup evaporated milk & leave to simmer again….
Add in chix & lemon grass & leave to simmer for abt 2,3 mins…
Add in another 1/2 cup of milk & 1/2 cup chix stock (sorry, din take any shots. Kena distracted. My phone rang ). Leave to boil & cook till the chix is done. Dont 4get salt to taste. Lastly add in the cooked potatoes. Leave for another 1 min & its done!
Whenever i cook curry chicken, i’ll always accompany it with this & this without fail. They all compliment each other really well. You guys should try it 
From suz kitchen…..signing off!
if you like this recipe
- Hey! guess what? There is some truth in it afterall. Thanks cory! That was fast
Praise to God, t...
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February 27th, 2007 at 5:26 pm
Eh Suz, great recipe. I am salivating here already.
Question: what is the small piece of pinkish stuff next to the ginger?? Is that the secret ingredient??
And the rempah looks very orange - did you use any kunyit? Or fresh red chillies?
February 27th, 2007 at 6:16 pm
Hey Pat! Thanks for dropping by
Thats belachan la 
Maybe i should edit the pix coz others might be wondering too. no i din put any kunyit coz its already in the curry powder & no fresh chillies. well, you know wht they say abt never to trust the colours from the pc’s and/or tv’s 
March 8th, 2007 at 1:37 pm
[…] Fuh yoh, damn bangga kena tagged by Suzie coz she’s one of the featured blogger in 5xmom. Please forgive my perasan-ness, because I think she’s running out of people to tag so I kena tag lor lol. Suzie is another cool mom like Aunty Lilian who blogs. Every time I see her ciken cully entry, my mouth surely salivate like water fall because some of my regular readers should know I truly enjoy home cook food (must be strictly delicious otherwise I would rather eat out for the rest of my life). […]
March 8th, 2007 at 3:17 pm
Suzzz! Your curry look so red hot!!! Sorry.. can you explain on the treatment for the dried chilli? First pic dried items, next pic red paste! Jap food I know but big goondu when comes to rumpah and whatever that is.. the kunyit pat mentioned????
Elly! i like the way you put it, ‘treatment’
. the dried chillies are to soak in boiling water 1st. once they are soften then blend together with the rest of the dry ingredients la (pic1) & become (pic2). oh, btw kunyit is fresh tumeric 
March 10th, 2007 at 10:47 pm
haha.. treatment like facial..remind you since you havent had one since last year right? Eh the dried chilli, need to remove seeds? and thanks for explaining kunyit. Next you have to explain rempah to me or is okay to buy those ready ones in supermarkets?
Wah elly, my last facial appt you took note oso ah. luckily you not my beautician. otherwise you’ll be harassing me for the next one
hate that!
anyhoos, when those dry ingredients (in the pic) are blended together they are called rempah la. dry chillies - if dun want too spicy you may remove the seeds 1st b4 you soak. other altenative, since you ask; is that you might like to buy this curry paste from this brand called Hai’s. for my standard, they are really good. the chillie paste is packed separately in another compartment so tht you can control the spicyness of how much you want to put. you may want to omit them totally for a non spicy curry.& btw, they’ve got salt in them already so dont need to put anymore
April 2nd, 2007 at 4:25 pm
hi suz
eh, i tried the recipe and it is DAMN shiok lah!!! but kids complain blistering hot - too bad for them then! haha! i have the whole dish to myself. slurped it up but tongue numb after that. very nice. if you don’t mind, i’ve passed your site and recipe onto my foodie sis in KL. think she’ll love it too.
pat
hi pat
& no, i dont mind u passing my site to ur sis. it’s an advertisement for me leh 
if she’s a foodie, u can just reccomend her the ‘what’s cooking’ archive. then she can find some other recipes she might like in there. thanks again pat!
thanks for the encouraging comments! kesian ur kids. just 4 them u can always put 2,3 dry chillies just to have that tinge of redness in the curry so that e gravy doesnt look sick (yellow)
August 26th, 2007 at 8:40 pm
spirituality and health…
I just recently came across your site, and I have to say I am thrilled I found it. I?ve been journaling since I learned to write?which means my first journal entry read something like, ?Today nap time came early,? and I love finding new blogs to fo…