56. Gulai Lemak Ayam dgn Sayur-sayuran

• January
• 27

6:11 pm Bird of a kind, Curry Dish, Home Cooking, Lunch Time, One pot dinner, Spiced it up

This is an easy one-pot dish that I usually would make whenever I feel like eating a mild curry. Yes, I could have made regular chicken curry, but then I couldn’t add those vegetables in, now could I?

Well, of course I could, but I don’t like to, so I had to make this curry dish instead of the regular curry.

Anyway, made this aeons ago when I was in Kent. This was not spicy, so Pumpkin could enjoy this with her Daddy.

GULAI LEMAK AYAM DAN SAYUR-SAYURAN

Ingredients

• 300g chicken, cut into small pieces
• Half a can of coconut milk, about 200 ml
• 2 lemongrass, bruised
• 2 pieces asam keping (dried tamarind skin)
• 2 TB oil
• Salt and sugar to taste
• About 1 cup water

Ground finely 3 shallots 3 garlic cloves 5 bird eye chillies (cili padi) or more if you want it hot 1 inch fresh tumeric (or 1 tsp tumeric powder) Vegetable medleys (cut into small pieces)-whichever you have at hand Cauliflower Carrots Asparagus

Method

1. Heat the oil on medium, then add the grounded ingredients in. Saute on low until opaque, then add the chicken pieces and water.
2. Continue to cook on medium heat, covered for about 10 minutes, then add lemongrass, dried tamarind and coconut milk. Turn the heat up.
3. If the gravy is too thick to your liking, add some more water at this point. Remember, though, that the gravy shouldn’t be too runny, though not as thick as a stew.
4. Let it come to a boil, then reduce the heat and add the vegetables. Continue cooking for further five minutes, adjusting the taste, and take off heat.

Ready to be served with plain white rice. Or bread. Or whichever serves your fancy.