How I cook my curry (differently)

I switched my canned curry brand to this brand last month.  So far I have tasted these 4 canned curries and I think they are pretty good.  I also tried the kurma and rendang; and they are good too. Now my pantry is filled up with those canned food.



My hubby also love this brand and he bought some to bring over to Sri Aman. So some day he could eat with rice in his office pantry or go with bread and crackers. 

Another of my favourite ingredient from this brand is this chicken and meat curry powder.  I used it to cook my dry chicken curry and marinate my fish and deep-fried it.

One afternoon, I were in good mood to cook chicken curry.  Actually this is my mum's specialty and I loved it every time she cooked the curry.  It is not that spicy as mum added dark soy sauce to the curry so the dish is appetizing and great with white rice.

This is how I cook my curry.  A little spicy and salty; the way I like it. It does not look that fiery after all, thanks to the dark soy sauce which balance up the taste and colour.

Ingredients:

Chicken thighs, chopped into smaller parts

2 potatoes, chopped 

Adabi curry powder

Dark soy sauce (use the salty type)

Pinch of salt

Cooking oil

Chopped garlic and shallots

Water

Chilli (optional)

Methods:

1. Marinate the chicken with the curry powder (about 1 tbsp.) for few hours before cooking.

2. In a wok under medium fire, add in the cooking oil.  Then add n chopped garlic and shallots.  When the aroma ascends, add in about 4 tbsp. curry powder.  Keep stirring so the powder would not stick to the wok.  Add oil as necessarily.

3. Toss in the chicken pieces and potatoes. Stir fry and cover the chicken and potatoes with curry paste.

4. Cook for few minutes.  Add in dark soy sauce (3 tbsp or depends on your preference).  Add pinch of salt and water (about 1/2 cup). Cover the wok with lid.  Occasionally stir the chicken and potatoes.

5. Continue to simmer till chicken is cooked and potatoes are tender.