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Skill Level
Intermediate
Prep Time
30 mins - 1 hour
Hari Raya / Puasa
Deepavali
F&N Dairies
140 Years
Main
Chicken Curry
Chicken Spicy Malay Evaporated Milk Chinese Indian Spice F&N Dairies
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
- Blend the wet spices into paste.
- Heat a pot with cooking oil, add in dry spices and wet spices. Cook until aromatics.
- Add in curry, chili powder and curry leaves. Cook for 2 minutes
- Add in potatoes and chickens, mix and cook for 3 minutes
- Add in water and season with salt. Cook for 10-15 minutes or until potato is soft.
- Lastly, add in F&N Evaporated Filled Milk, and bring to a boil. Dish out
- 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
- Kisar rempah basah sehingga pes
- Panaskan periuk dengan minyak masak, masukkan rempah kering dan rempah basah. Masak sehingga aromatik.
- Masukkan kari, serbuk cili dan daun kari. Masak selama 2 minit
- Masukkan kentang dan ayam, gaul dan masak selama 3 minit
- Masukkan Susu Isian Sejat F&N, air dan garam
- Masak selama 10-15 minit atau sehingga kentang jadi lembut.
- Hidangkan segera
3 years ago