This dish actually tastes
even better with fresh red chillies which I cannot do because of the children.
I found some left over bell peppers from my recent trip to Cameron Highlands so
decided to add them here.
Fresh Curry leaves (咖喱叶) are the
shiny, dark green, aromatic leaves of the curry tree. When fried in hot oil
they release a deliciously nutty aroma. Fresh Curry leaves are used in
traditional medicinal practices as well as in cooking. The main nutrients found in curry
leaves are vitamin A, B, C and E as well as calcium, phosphorous, iron, magnesium, copper and amino
acids. It is believed that they have cancer-fighting
properties and the ability to control gastrointestinal problems such as
indigestion, excessive acid secretion, diarrhea and diabetes. They are also used to keep the skin and hair healthy
and in tackling premature greying of hair.
Ingredients
2 chicken whole legs cut
into small pieces
6
sprigs of curry leaves
Rub the chicken with salt
and rinse until the water is clear
The marinate
1 tsp light soya sauce
½ tsp salt
½ tsp pepper
1 tbsp corn flour
Marinate the chicken and
leave for 1 hour
Deep fry in very hot oil
until golden brown
Remove the chicken and
keep aside
Mix the following
seasoning ingredients in a bowl
½ tbsp oyster sauce
1 tbsp light soya sauce
1 tsp sugar
¼ tsp chicken stock
granules
100
ml water
I found some aging green
bell peppers in the fridge so decided to throw them in
Cube the peppers
Leave 1 tbsp oil used to
fry the chicken in the wok
Put in the curry leaves
and sauté until fragrant
Add the bell peppers and
mix well
Put in the fried chicken
and seasoning
Stir fry until it is
almost dry
Dish up and serve
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