Monday, June 6, 2016

Kari Nangka dengan Ayam

Star Q

It is always time to reminisce when you spend time in the kitchen cooking dishes that your mother or grandmother used to cook; bringing back a sense of nostalgia if you will.  The dishes you prepare may never be the same as how they have prepared, but it's just a way for you to remember them.

Even better when you don't only cook one of the dishes that your mother used to cook, but two.  Have you ever thought how your mother was clever in matching different dishes so that they would complement each other?  Well, I have always pondered on the question, but I have never found the answer.

For this Kari Nangka dengan Ayam or Young Jackfruit Curry with Chicken, I paired it with a side of Ikan Pekasam goreng bunga Kantan (Fermented fresh water fish fried with Ginger Torch buds) and fried sweet potato shoots.

In this entry I will share the recipe for the Young Jackfruit Curry.

  • 250g young jackfruit, boiled until tender
  • 1 tsp coriander powder
  • 2 tbs chili paste
  • 1 packet curry powder
  • 5 cloves garlic, sliced
  • 5 shallots, sliced
  • 1 thumb size ginger, julienned
  • 2 sprigs curry leaves
  • 2 chicken legs, cut into small-ish portions
  • 250g thick coconut milk
  • 2 pieces Asam Gelugor
  • 1/4 cup cooking oil

First heat the oil in a large pot.  Next saute the curry leaves, shallots, ginger and garlic.  Once aromatic stir in the chili paste, curry powder and coriander powder for about two minutes.  Then add in the chicken pieces.  When the chicken pieces are half-cooked, add the coconut milk (plus 500 ml water), young jackfruit, Asam Gelugor and season with salt.  Bring to the boil, then lower the head and simmer for a further five minutes.  Serve hot.     

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