It is the ramadan month now and it is a fasting month for the muslims before they celebrate the Raya Festival. As such ,there are many cook shows on the local TV stations. One to name is the Chef Pilihan S&P Santan hosted by Chef Sabri.This show is being sponsored by the S&P Santan(main ingredient being coconut milk in powder form) every Saturday and Sunday at 4pm on RTM2 .It is his recipe that I will be sharing with all of you today.
This recipe is said to be one of the dish which is similar to a chicken dish served in Nasi Kandar restaurants.For your info, Nasi Kandar restaurants are mostly run by indian muslim community and the dishes have a strong influence of indian cooking.Spices and all type of curry powders are used in their dishes.
There are some changes done to the recipe ,one I have added cumin seeds and fennel seeds to the dish.The second one was to increase the number of onions used.I felt it gave the dish a more spicier and thicker taste.
Ingredients A
500gm chicken (I used boneless chicken cut into chunks)
2 cups coconut milk
2 tbsp tomato puree
2 green chillies(cut diagonally)
2 tomatoes (chopped)
Some chopped coriander leaves
Ingredients B
1 star anise
3 cloves
3 cardamom
1in cinnamon stick
½ tsp cumin seeds
½ tsp fennel seeds
2 screwpine leaves(knotted)
2 sprig curry leaves
Ingredients C
To grind to a paste
3 clove garlic
2 large onions
10gm ginger
1 large tomato(chopped)
1 tsp crisp shallots/bawang goreng(ready made fried shallots are available in many shops and supermarkets)
1 tsp pepper powder
½ tsp turmeric powder
3 tbsp chicken curry powder
1 tsp tomato puree
4 candlenuts (soak in water for at least half an hour to soften it)
Method:
Heat about 5 tbsp of oil.Add in Ingredients B one by one.Once aroma arise, add in Ingredients C, the pounded or grinded ingredients.Saute until oil breaks lightly.Add in chicken ,tomato puree,salt to taste and stir the chicken with the spices until well incorporated. Mix in chopped tomatoes and coconut milk and leave to simmer until chicken cook.If you want the dish to have some gravy then you can add about 1 cup water or if it’s a semi dried version then no need to add water.Finally add in the chopped green chillies and chopped coriander leaves and give a few stirring.After about a minute or so,close fire.A drier version needs you to further simmer it until you have reached the required thickness.I have prepared the dish with a bit of gravy to it.
Note:The dish goes well with plain rice,briyani ,nasi kunyit etc.
Thanks for visiting!
Sending the above recipe for the event 'Side dish for chapathi' hosted by Viki from Viki's Kitchen along with
Chicken Curry,Cream Lentils,Curry Kapitan,Fish Curry,Nyonya Fish Curry,Vegetable Dalca and Amritsari Style Dal.
This recipe is said to be one of the dish which is similar to a chicken dish served in Nasi Kandar restaurants.For your info, Nasi Kandar restaurants are mostly run by indian muslim community and the dishes have a strong influence of indian cooking.Spices and all type of curry powders are used in their dishes.
There are some changes done to the recipe ,one I have added cumin seeds and fennel seeds to the dish.The second one was to increase the number of onions used.I felt it gave the dish a more spicier and thicker taste.
Ingredients A
500gm chicken (I used boneless chicken cut into chunks)
2 cups coconut milk
2 tbsp tomato puree
2 green chillies(cut diagonally)
2 tomatoes (chopped)
Some chopped coriander leaves
Ingredients B
1 star anise
3 cloves
3 cardamom
1in cinnamon stick
½ tsp cumin seeds
½ tsp fennel seeds
2 screwpine leaves(knotted)
2 sprig curry leaves
Ingredients C
To grind to a paste
3 clove garlic
2 large onions
10gm ginger
1 large tomato(chopped)
1 tsp crisp shallots/bawang goreng(ready made fried shallots are available in many shops and supermarkets)
1 tsp pepper powder
½ tsp turmeric powder
3 tbsp chicken curry powder
1 tsp tomato puree
4 candlenuts (soak in water for at least half an hour to soften it)
Method:
Heat about 5 tbsp of oil.Add in Ingredients B one by one.Once aroma arise, add in Ingredients C, the pounded or grinded ingredients.Saute until oil breaks lightly.Add in chicken ,tomato puree,salt to taste and stir the chicken with the spices until well incorporated. Mix in chopped tomatoes and coconut milk and leave to simmer until chicken cook.If you want the dish to have some gravy then you can add about 1 cup water or if it’s a semi dried version then no need to add water.Finally add in the chopped green chillies and chopped coriander leaves and give a few stirring.After about a minute or so,close fire.A drier version needs you to further simmer it until you have reached the required thickness.I have prepared the dish with a bit of gravy to it.
Note:The dish goes well with plain rice,briyani ,nasi kunyit etc.
Thanks for visiting!
Sending the above recipe for the event 'Side dish for chapathi' hosted by Viki from Viki's Kitchen along with
Chicken Curry,Cream Lentils,Curry Kapitan,Fish Curry,Nyonya Fish Curry,Vegetable Dalca and Amritsari Style Dal.
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