Budget · Chicken · Chinese · Fast & Easy · Fusion Dishes · Indian · Mains · One Dish Meals · Rice · Singapore local favourites · Thermal Cooking

Chicken Curry with Ghee Rice (Improved)

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Ever since i swapped to using dried chillies in my curry and spice pastes, i just could not go back to anything else! This is one of my improved recipes for the curry pastes. It never fails to give me the best curries ever! This was also my first time making and eating ghee rice, Benny and I absolutely loved it!!! It is soooo fragrant and yummy and is a perfect match to a hot bowl of spicy and flavourful curry! 😀 You may cook this with a thermal cooker too. Scroll to the bottonlm for instructions! 🙂

Ingredients:

  • Rempah:
  1. 25g dried chillies, soaked
  2. 2 spur chillies
  3. 10 cloves garlic
  4. 5 shallots
  5. medium sized ginger
  6. small galangal
  7. 4 candlenuts
  8. 5 tbsp curry powder
  • Curry
  1. 2 – 3 chicken legs, chopped with bone
  2. 500ml chicken stock
  3. 3 potatoes
  4. 500ml coconut milk
  5. Pink salt
  6. Light soy
  • Rice
  1. 3 tbsp ghee
  2. 5 cardamom
  3. 2 star anise
  4. 2 cinnamon sticks
  5. 2 bay leaves
  6. 1 onion, sliced
  7. 1 cup basmati rice
  8. 375ml chicken stock / water
  9. 1 tsp salt
  10. Pandan leaves, knotted
  11. Pinch of saffron, soaked in 2 tbsp hot water

Method:

  1. For the rice, heat up ghee and toast herbs and spices until fragrant. Add in onions fry until fragrant.
  2. Add in rice and fry until slightly opaque. Pour in water and mix with salt. Top with pandan and cook in rice cooker as usual.
  3. When rice is cooked, pour in saffron water and fluff. Close the rice cooker for another 10minutes.
  4. For the rempah, blend all the ingredients until smooth.
  5. Fry rempah until oil oozes out.
  6. Add in chicken and fry until lightly brown. Pour in chicken stock and add in potatoes.
  7. Bring to boil and simmer for about 30minutes until chicken is cooked and potatoes are tender. season with small amounts of salt periodically.
  8. Add in coconut milk. Bring to a gentle boil and simmer for about 10 – 15minutes until thick. Season with light soy to taste
  9. Serve with ghee rice.
  • To cook curry with a thermal cooker, add chicken stock and rempah (fried) into a 3L thermal pot.
  • Bring to boil and add in chicken legs and potatoes. Simmer for 15 minutes and transfer to outer pot.
  • After about 4 hours, bring to boil, add in coconut milk and simmer for about 15 minutes until thickened.
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