One thing about living in this highly expensive city and far away from home, is paying for expensive comfy food meal. It is even more ridiculous to find that spicy cuisine I love such as Indian and Thai food to be on the very expensive end of the scale and coming from where I was born, I just can’t justify the hefty price tag of a simple bowl of curry and some white rice (though flavour is complex and flavoursome). Perhaps I am used to eating out at Indian Mamak for a plate of delicious combination of meat/vege curry and rice for less than RM10 ($3 AUD?). Over here, if I order a curry and plain rice, that will set me back easily at $25 at proper Indian restaurant since Mamak standard equivalent food is quite hard to find, or just too far from where I live for a quick meal.
Anyway, since this is a fact I can’t change, I can only try to learn how to cook Indian dishes if I want some curry and rice combination. And what’s not to love with this combination when I can even pack the leftover for lunch since it is extremely microwavable.
Remember in one of my old post, I mentioned about buying cookbooks in a $5 book sale going on in the city? This recipe was adapted from one of the Indian recipes series cookbook. Though I can’t vouch for its Indian recipes authenticity, I have tried a couple of them and so far they turn out to be edible and easy enough to follow. One of them is this Chicken Kerala recipe which I am quite pleased how it turned out looking almost similar with the picture on the recipe page, and not only that, it tasted delicious. My other half, who has least preference for Indian food find this quite mild as he is extremely afraid of overwhelming Indian spices infused dishes.
Recipe adapted from Food Lovers Indian cookbook.
- 2 shallots, finely sliced
- 16 curry leaves
- 1 white onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 thumb size geinger, peeled and finely chopped
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 2 red chili peppers, deseeded and finely chopped
- 1 teaspoon mustard seeds, crushed/pounded
- 1 teaspoon coriander seed, crushed/pounded
- 4 cloves, crushed/pounded
- 1 teaspoon peppercorns, crushed/pounded
- 4 chicken breaasts, skinned and cut into chunks
- 1/2 cup chicken broth/stock
- 1/2 cup thick coconut milk
- Salt and pepper to taste
- 6 tablespoon cooking oil
- Heat the oil in a large pan and gently fry the shallots till crisps but not burnt. Remove and set aside.
- Fry the curry leaves for 2 minutes and set aside.
- Fry the white onion gently until translucent and then add garlic, ginger, turmeric, garam masala, chili, mustard seeds, coriander seeds, cloves and peppercorns.
- Fry the mixture till fragrant (about 2 minutes) then add the chicken. Stir briefly then pour the chicken stock and coconut milk into the pan. Simmer gently, stirring from time to time for 20 minutes until chicken is cooked through. Season with salt and pepper.
- Serve with the fried shallots and curry leaves scattered over the top of the dish.