Saturday, September 27, 2008

Chicken curry without coconut milk

2 pcs chicken thigh ( cut into big pieces )
3 potatoes ( each cut into 6 pcs )
4 shallots ( cut into slices )
125 ml plain yogurt
1 tbsp oyster sauce
1/2 tsp salt
1/2 tsp sugar
2 tbsp light soya sauce
3 tbsp curry powder
1 tbsp chilli powder
600 ml water
some oil

1. Deep fry the potatoes until golden brown.
2. Dish up the potatoes leaving about 3 tbsp oil in the saucepan.
3. Stir-fry the shallots until fragrant.
4. Put in the chicken and stir-fry.
5. Add in the oyster sauce, soya sauce, salt, sugar, curry powder and chilli powder.
6. Stir-fry until well-mixed.

7. Add in the potatoes and 600ml water.
8. Cover the curry to simmer for 25 minutes.
9. Lower the flame and add in the yogurt. Stir to mix well. Leave it to cook for 3 minutes.
10. Dish up to serve.

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