[Southeast Asian delicacies] chicken curry recipe-Chinese Food-best chinese food recipes-cooking food

[Southeast Asian delicacies] chicken curry

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In fact, it means Captain in English. The source of this dish's name is quite interesting. It is said that Britain ruled Malaya in 1820 century. Because Malacca is close to the seaport and has the world-famous Malacca Strait, there were many British officials stationed in Malacca at that time. These officials all employ local overseas Chinese or baban nyonyya cooks. In particular, niangna people are good at cooking. It's a favorite choice of British officials. There was a cook at that time, because his family's captain liked spicy dishes but was not good at spicy ones, so he tried his best to make a curry with good taste and not too spicy. One day, the cook saw a local old lady cooking. The cooking was very delicious. It didn't smell bad. He asked the old lady to try her dish. As soon as I tried, the cook liked it very much. He was still old

Cooking ingredients

marinate the chicken leg (or half of the chicken) with a little ginger powder and salt for 10 minutes:46

coconut paste:2 cups

cut kaffir life leaves:45

salt:2 teaspoons or appropriate amount

brown sugar or palm sugar:2 teaspoons

the following materials are stirred into paste (or mashed with stone mortar) -:8

citronella (take the white part. Other green parts can be cut and patted for standby):23

galangal can be fresh or dried. It can also be replaced by half inch ginger:1 inch

ginger root:1 / 2 inch

turmeric root or 1 teaspoon turmeric powder instead:1 inch

shallot:50g

medium onion:1

garlic cloves:3-flap

candle nuts or Macadamia or 56 cashews:3

belachan:1 key

dried pepper (increase or decrease according to taste:1012

Cooking Steps

Step1:Get all the materials ready. Heat up the pan. Pour in about 1 / 4 cup of cooking oil. Stir the spices and the lemongrass, which has just been sliced and flattened, until the oil is pan fried.

Step2:Pour in the chicken pieces and stir fry until the skin is a little burnt and fragrant. Add in the minced orange leaves. Stir fry slightl

Step3:Pour in 2 cups of water and bring to a boil or simmer for about 20 minutes. Season with coconut milk, salt and sugar.

Step4:Continue to simmer until thick. About 20 minutes.

Cooking tips:Note - don't serve the curry immediately after it's cooked. Stew it for 1015 minutes to taste more mellow. Welcome to my Sina blog to play http-// blog.sina.com.cn/s/blog_ 67f589f40102egn0.html There are skills in making delicious dishes.