Curry Chicken (Paste by Daddy Seah)

For my own record purpose :D

First try to use Daddy's paste to cook Chicken Curry, I no longer need to buy A1 paste :)
Result - Excellent, whole pot finished!

Ingredients -
Half chicken + 1 big chicken thigh
2 big potatoes
4 big hip of chilli paste
2 stalks of curry leaves
1 lemongrass if you like
400ml water
200ml kara coconut milk
Salt to taste (2 tsp)

Steps -
1. Fry the chilli paste till fragrant is out. Couple of minutes only.
2. Then add the chicken pieces in, stir to mix well.
3. Add curry leaves in (add lemongrass if you like), mix well.
4. Add water in. Let it come to a boil, boil for 10 minutes.
5. Add potatoes in, let it cook for 15-20 minutes.
6. Add salt to taste, follow by coconut milk. Off heat, cover with lid.

Curry Fish Head

This is the first time i cook Curry Fish Head as i'm not someone who takes ''fish'' ... Anyway my first attempt and thanks to Sharon who shares with me to try this curry paste. Was a success and completely wiped out by partner/kids.

Sorry no plating, first time handling fish head :p

Ingredients
1 whole fish head 
1 packet A1 curry fish paste
10 curry leaves
5 lime leaves
1-2 stalks of lemongrass
120ml coconut milk
200ml water
Tamarind (2 tbsp of it with 3 tbsp water)
2 tomatoes cut into quartered
6-8 lady's fingers
Few pieces of Taukee (deep fried first)
Yellow onion
salt to taste

Steps - 
I follow the instructions from the packet

1. Steam the fish head for 8-10 mins depending on how big the fish head is.
2. Pour the chilli paste into the wok. Add the yellow onion in and stir fry in low heat.
3. Add water in, follow by lady's fingers, taukee and tomatoes. Let it come to a boil. Then add tamarind.
4. Pour in coconut milk, add salt to taste. Stir to mix well. Let it come to a soft boil. Add the steamed fish head in. Cover with lid, simmer for a while. And done. Plate!

A1 Chicken Curry by Angela Seah Thulin

Ingredients -
20 chicken drumlets
3-4 small potatoes
2 cups of water
3/4 - 1 full packet of A1 curry paste
1 yellow onion
1-2 shallots
10 pcs of curry leaves
50ml Kara coconut milk 
Salt to taste
Light soy sauce to taste

Steps -
1. In a pot with oil, cook the curry paste first until fragrant. Then add in the onions and curry leaves. Stir fry for a minute.
2. Add the drumlets and potatoes in. Stir to mix well. 
3. Pour 2 cups of water in. Mix well and let it cook for 25-30 minutes until drumlets are cooked and that potatoes are soft.
4. Pour coconut milk in, Then add salt and light soy sauce in to taste and adjust accordingly.

Curry pork ribs with 'thai flavour 'by Angela Seah Thulin

I was so inspired by Jo Lim's dish when i saw her posting in Plate and Palate Facebook group. And because this is my first time to cook curry with pork ribs, i reused my curry chicken recipe with 1 added ingredient - lime leaves. It makes it so fragrant and it gives a very fresh taste. 

http://platepalate2014.blogspot.se/2016/01/pork-ribs-curry-with-thai-flavour-by-jo.html
http://platepalate.blogspot.se/search/label/curry

Facebook link - 

Pork ribs

1 kg pork ribs

3-4 cups water, enough water to cover the ribs

2 lemon grass, chop into 3 parts, smash gently

5 cloves of garlic, lightly smash

To cook -

1 packet of A1 instant curry meat mix (pic shown below)

1 lemon grass, chop into 3 parts, smash gently
3-4 gloves of garlic, smash it gently 

5 pieces of lime leaves, tear into half

6 tbsp kara coconut powder + 200ml hot water

800ml water or more

1/2 tsp sugar or adjust accordingly

Bit of light soy sauce to taste
 

Steps -

1. Rinse your pork ribs. In a pot with water, lemon grass and garlic, bring it to a boil before adding pork ribs in and let it simmer till the meat is just cooked. Drain the water, remove the ribs and set aside.

2. Heat up wok with some oil and fry the smashed garlic, teared lime leaves and lemon grass till fragrance.

3. Add the whole packet of instant paste in and fry for a minute.

4. Then add all the cooked pork ribs in and stir to mix well. 

5. Add the coconut milk in as well as the 800ml water, stir to mix well. Let it cook for another 10-20 minutes in medium heat with lid cover or until pork ribs are cooked and tender.

6. Then at this point - i added some sugar. Taste and adjust if you like to add more sugar or light soya sauce accordingly.

Notes -

1. Using cast iron pot to boil the ribs, it took 35 minutes to get it just cooked. 

2. I added 1 tsp sugar and the spice level is just nice for my family members.

Singapore Style Curry Chicken by Angela Seah Thulin

Love it! Love it! Love it! Hot curry in cold weather -7 degree celsius!

Ingredients -

400g potatoes, peel and soak in water

1 packet of 101 instant curry paste (pic shown below)

1 lemon grass, chop into 3 parts, smash gently
 4-5 gloves of garlic, smash it gently 

3-4 big chicken thighs

800ml water or more
50g kara coconut powder + 100ml hot water
1/2 tsp sugar

Bit of light soy sauce to taste
 

Steps -

1. Peel your potatoes and soak them in water then cut them into quarter. Boil them till just soft texture yet not fully cooked. About 15 - 20 minutes. Then drain the water away and set aside.

2. Wash the chicken thigh clean and pat dry. Then rub turmeric powder/curry powder on it. Set it aside.

3. Heat up 1 tsp oil and fry the smashed garlic and lemon grass till fragrance.

4. Add the whole packet of instant paste in and fry for a minute.

5. Then add all the chicken thighs in and stir to mix well. Cook the chicken till it turns opaque. 

6. Add the coconut milk in and water then stir to mix well. Let it cook for another 15 minutes in medium heat with lid cover.

7. Then at this point - add the potatoes in. I added sugar. Taste and adjust if you like to add more sugar or light soya sauce. Adjust accordingly.

8. Continue simmering with lid close for another 15-20 minutes in medium heat or until the chicken meat are cooked and tender.

Messy Curry Chicken (baked) by Angela Seah Thulin

I love curry so as my husband and son if it's not spicy. This recipe works well with big chicken thighs as well. It's tender and juicy meat with crispy skin ... mmm...



Recipe -

Internal filling/Cavity
1 tsp oil
50g shallots, into quartered
2 sticks lemon grass, sliced into 4 pieces
2 cloves garlic 8g, chopped...
2 tbsp curry powder
100ml coconut milk (Kara)
3/4 tsp salt
1/2 tsp sugar

Steps -
1. In a small pot, heat up the oil.
2. Cook the lemongrass and shallots first till fragrant.
3. Then add garlic.
4. After fragrant, turn the heat to low.
5. Add the curry powder in, mix well then pour the coconut milk in, salt and sugar. Turn the heat high - stir and cook till boil and off flames. Let it cool aside.
6. Stuff these into the cavity.

Chicken
1.2kg chicken, wash clean & pat dry
3 tbsp curry powder
3/4 tsp salt
Dash of ground pepper
2 tbsp self raising flour
2 tbsp plain flour

Steps -
1. Put all the above together (except the chicken) in a bowl and mix well.
2. Use a skewer to poke some holes all over the chicken.
3. Spread the powder evenly all over the chicken. Add some into the cavity.
4. Wrap up the chicken with aluminum foil.
6. Refrigerate for at least 6hrs.
7. Remove from fridge and let it rest in room temperature for 20-30mins while you preheat oven to 180degree Celsius.
8. Baked the marinated chicken cover with foil at 180degree celsius for one hour. Remove the foil and bake for another 15minutes. Lastly, to achieve the skin crispiness - bake without foil at 200 degree Celsius for 15minutes.

*Transfer the gravy to a bowl and serve to dip.

Enjoy!

Bombay Wings by Angela Seah Thulin

First attempt!
Hubby said he could eat twenty of these at one go! And the name - Bombay Wings was given by him too :)

Facebook link: 
https://www.facebook.com/sassyangelakitchen/photos/a.234378780102056.1073741835.233664896840111/351648485041751/?type=1&theater

Recipe -

8 whole wings, chop into 2
10 curry leaves, tear
2 lemongrass, cut into 3 parts and pounded it few times
Dash of ground pepper (more if you want it spicy)
2.5 tbsp curry powder
1.5 tbsp self raising flour
1.5 tbsp plain flour
1/2 tsp sugar
3/4 tsp salt
 

Steps -
1. Wash and pat dry the wings
2. In a bowl, mix curry powder, salt, pepper
3. In a ziploc bag with dry wings in it, pour in the above dry ingredients, add curry leaves and lemongrass in too. Ensure all wings coated with the powder.
4. Then add both flour into the bag and rub them well. Ensure all wings are coated.
5. Into the fridge and chill for at least 6hrs.
6. Remove from fridge and let it cool for 15mins. Remove the leaves.
7. Bake in preheated - air fryer 180 degree for 15-20 mins. Do remember to flip the wings.

Curry Chicken by Angela Seah Thulin

Living abroad, it is difficult to get the right ingredients for cooking Curry Chicken. I was given this A1 instant curry paste by a friend (Thanks Sharon Foo) during my last trip back to Singapore and now i put it to good use when Christine Tan shared how this can be cooked easily.

Link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/346531752220091/?type=1&theater

Ingredients -

450g potatoes

1 packet of A1 instant curry paste (230g)

1 lemon grass, chop into 3 parts
 4-5 gloves of garlic, smash it gently 

900g - 1kg of chicken thighs (about 4 big thighs)

600ml water or more
200ml kara coconut milk
1 tsp light soya sauce
1 tsp sugar
 

Steps -

1. Wash your potatoes and boil them till just soft texture. About 20 - 25 minutes. Then drain the water and peel off the skin. Cut into quarters.

2. Wash the chicken thigh clean and pat dry. Then rub turmeric powder/curry powder on it. Set it aside.

3. Heat up 1 tsp oil and fry the smashed garlic and lemon grass till fragrance.

4. Add the whole packet of instant paste in and fry for a minute.

5. Then add all the chicken thighs in and stir to mix well. Cook the chicken till it turns opaque. About ten minutes.

6. Add the coconut milk in and stir then pour water in and stir again. Let it cook for another 15 minutes in medium heat with lid cover.

7. Then at this point - add light soya sauce and sugar to taste. Adjust accordingly.

8. Continue simmering with lid close for another 15-20 minutes in medium heat or until the chicken meat are cooked and tender.

Try it! Hope you like it!