Tuesday, January 24, 2012

Spicy Milk Chicken

It felt like Christmas/New Year last week and here we are celebrating CHINESE NEW YEAR!! We are not back with our immediate families this year so it doesn't feel too festive to us. However, the celebration is in our hearts.

This dish is my little experimentation of using curry leaves and spices. It was inspired by a recipe called "Spicy Buttermilk Chicken" but the recipe itself does not call for buttermilk! I play around with the ingredients and came up with this. It's a fairly light dish, and I wouldn't call it a curry per say. However, the curry leaves made it so fragrant.

The other thing I like is the generous use of dried shrimps. Makes a world of a difference I say!

I know this isn't particularly a festive dish, but I hope it is a good one to try it out with your relatives and friends during this wonderful season.

Happy Chinese New Year!! Gong Xi Fai Cai! May this Dragon year brings lots of prosperity and joy!

Spicy Milk Chicken (Serves 4)
600 grams of chicken thigh pieces chopped
1 tablespoon of margarine
4-5 stalks of curry leaves
handful-maybe around 30 grams of dried shrimps

2 chili padi
1 normal big chill
3-4 shallots
small piece of ginger
1 generous tablespoon of garlic

100 ml of evaporated milk
100 ml of water

Chopped chili padi, shallots, ginger and garlic. Heat 1 tablespoon of margarine and cool chopped ingredients, together with dried shrimps and curry leaves. Then brown chicken in pan. Add in evaporated milk and some water (not all, add gradually in case it became too wet). Season and serve with rice.



Shirley @ Kokken69 said...

Gong Xi Fa Cai, Daphne. I hope all the CNY goodies will provide you with a little comfort during this festive season :)

lolo said...
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Joanne said...

I've never seen regular milk in a curry before but it must do well to compliment all that spice! Delicious!

Little Corner of Mine said...

Happy lunar new year and gong xi fa cai to you too! Oh yes, the dried shrimps definitely kick this dish up a notch, looks great!

tigerfish said...

There is also a lack of festive mood here but I do agree that the celebration is in our hearts :)

petrina said...

Gong xi fa chai to the both of you!!

lena said...

i agree the curry leaves and the dried shrimps really give a great aroma to the dish even though there's no curry paste used here. When you give angpows, you will start to feel festive..hehe

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Janine said...

Happy Ren Ri to you ;p love how you played around with curry leaves (one of my fave things) and dried shrimps - it sure does look interesting and yummy!

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