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Chicken Curry

Chicken Curry

Chicken Spicy Malay Evaporated Milk Chinese Indian Spice

40 mins

Easy

Prep + Cook Time

40 mins

Ingredients

15 Ingrediants

Servings

For 4 servings

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ENG version

Versi BM

Ingredients

1/2 pcs Whole Chicken, cut into pieces

100ml Cooking oil

2 tbsp Curry powder

1 tbsp Chili powder

1 no Curry leaves

500ml Water

3 nos Potatoes, peeled, cubed

1 tsp Salt

1/2 can F&N Evaporated Filled Milk 

 Wet Spices

3 nos Red onions

4 cloves Garlics

2 inch Ginger

 Dry Spices

1 no Cinnamon stick

2 nos Clove

3 nos Cardomom

Preparation

  1. Blend the wet spices into paste.
  2. Heat a pot with cooking oil, add in dry spices and wet spices. Cook until aromatics.
  3. Add in curry, chili powder and curry leaves. Cook for 2 minutes
  4. Add in potatoes and chickens, mix and cook for 3 minutes
  5. Add in water and season with salt. Cook for 10-15 minutes or until potato is soft.
  6. Lastly, add in F&N Evaporated Filled Milk, and bring to a boil. Dish out
  7. Serve immediately

Bahan-bahan

1/2 ekor Ayam, dipotong kepingan

100ml Minyak masak

2 sudu besar Serbuk kari

1 sudu besar Serbuk cili

1 tangkai Daun kari

500ml Air

3 biji Kentang, dibuang kulit, kiubkan

1 sudu kecil Garam

1/2 tin Susu Isiant Sejat F&N 

 Rempah Basah

3 biji Bawang Besar

4 ulas Bawang Putih

2 inci Halia

 Rempah Kering

1 batang Kayu manis

2 biji Bunga cengkih

3 biji Buah pelaga

Langkah-langkah

  1. Kisar rempah basah sehingga pes
  2. Panaskan periuk dengan minyak masak, masukkan rempah kering dan rempah basah. Masak sehingga aromatik.
  3. Masukkan kari, serbuk cili dan daun kari. Masak selama 2 minit
  4. Masukkan kentang dan ayam, gaul dan masak selama 3 minit
  5. Masukkan Susu Isian Sejat F&N, air dan garam
  6. Masak selama 10-15 minit atau sehingga kentang jadi lembut.
  7. Hidangkan segera
1 year ago