Wingie asked in 飲食烹飪及食譜 · 1 decade ago



2 Answers

  • Micell
    Lv 6
    1 decade ago
    Favorite Answer

    chicken curry


    1 Chicken drumsticks or thighs 10

    2 Cumin Powder 3 teaspoons

    3 Red Chilli powder 1/2 teaspoon or to taste

    4 Tumeric powder 3/4 teaspoon

    5 Cardamom 3-4 whole pieces

    6 Cinnamon 2-3 small pieces

    7 Onions 2 cooking onions

    8 Garlic 3-4 cloves

    9 Ginger 50g whole ginger (a fingers length)

    10 Tomato 1

    11 Salt 1-2 teaspoons to taste

    Preparing the Chicken

    Remove the skin from the chicken then wash it thoroughly four to five times. Peel the skin off the onions and finely chop them. Shred the garlic into very fine pieces and mash or cut the ginger. Grind the whole cinnamon and cadamom (with shells) together to a coarse powder.


    Pour enough oil to just cover the base of a dry medium to large saucepan and heat until the oil is very hot but not smoking. Add the garlic and the onions to the oil . Fry until the onions brown. Remove the saucepan from the heat and leave to stand.

    Place all the spices (tumeric, cumin powder and chilli powder) into a small cereal bowel. Add about half a cup of water and mix. Pour the spice mixture into the onions. Fry on a medium heat until most of the water evaporates but ensure that the spice mixture does not burn. Add the chicken and stir until all the chicken is coated. Reduce to low heat. Add the salt, tomato and ginger and cook for 10 - 15 minutes. Then add enough water to just cover the chicken. Place a lid on the saucepan and bring to boil. Reduce to medium heat and simmer for 30 minutes or until the chicken is tender. Add the cadamom / cinnamon powder 10 minutes before the chicken is served. Mrs Pal's chicken curry is ready to be served straight away but tastes even better the next day!

    Fast Track Curry (for people in a hurry!)

    Start the recipe as above but add the chicken first into the onions, then the spices directly onto the chicken, followed by tomato, ginger and salt . Stir vigorously for 5 minutes on a high heat and add enough water to cover the chicken. The curry is ready in 30 minutes.


    It is easier to remove the skin from chicken thighs than drumsticks. You could try using a clean tea towel or cloth to help hold the skin when pulling.

    The most important step is frying the onions thoroughly as this determines the quality of the curry sauce.

    We recommend you serve the curry with Basmati rice.

  • 1 decade ago

    泰式咖哩魚 Thai Style Curry Fish

    3-4 fillets any type

    1 red pepper

    1 medium tomato

    handful of fresh basil

    handful of fresh coriander


    1 can good-quality coconut milk

    4 spring onions

    1 thumb-size piece galangal or ginger, sliced

    4 cloves garlic

    1+1/2 Tbsp. fish sauce (may need more to taste)

    1 Tbsp. chilli powder

    2 tsp. ground cumin

    2 tsp. dried ground coriander

    2 tsp. brown sugar

    2-3 kaffir lime leaves

    1/2 tsp. turmeric


    First, make the curry sauce. Place all curry sauce ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.

    Pour the sauce into a wok (or large frying pan) and place over medium to high heat.

    Remove cover and stir. Add the tomatoes and continue simmering (covered) for another 2-3 minutes.

    Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) if not salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fish lime (or lemon) juice.

    Slide fish with curry sauce and vegetables onto a serving platter. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with rice. Enjoy!

    咖喱烏賊 Curry Squid

    1 lb squid, 1 tomato, 1 small can coconut milk, 3 shelled hard-boiled eggs

    3 tablespoons curry powder, 1 teaspoon spice mix (fenugreek, black mustard, cumin, and fennel seeds), 1 sprig curry leaves, 1 cup water, 2 tablespoons cooking oil, 3 sliced shallots. Salt to taste

    Heat up the oil and saute the shallots. add in the squid, curry powder, curry leaves, spice seeds, and tomato wedges. Quick stir for 1 minute and dish out the squid and set aside. Add coconut milk, hard-boiled eggs, and water and bring the curry to boil for 6minutes. Add the squid back in and quick boil for 1-2 minutes. Add salt to taste.

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