403gm chicken (cut into a few pieces)
157g (2) potatoes (half boiled)
1 tbsp chilli paste or sambal belacan
1/2 tbsp tamarind water
1 tbsp dark soy sauce
1 large onion, cut into rings
2 large red chillies, cut into smaller parts
2 sprigs curry leaves
1/2 in cinnamon stick
Pound coarsely
4g (4) shallots
6g garlic
11g ginger
Deep fry potatoes and chicken until fully cooked. Keep aside.
Heat some oil (can use the leftover oil from frying the chicken), add in a cinnamon stick, followed by pounded ingredients. saute until aromatic. Then add in the fried chicken and potatoes. Stir well to mix. Mix in chilli paste, dark soy sauce, tamarind water and stir well to incorporate all the ingredients. Leave for a few minutes then mix in the green and red chillies, onion rings, and stir well. You add some water if you want gravy. Finalised with adding curry leaves. Dish out and serve as a side dish with rice.
Note: you can thicken the gravy with some cornflour mix with water.
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