One of the most delicious dish I have learnt from D (so far) is the Coriander and Tomato-based Curry Chicken. It is not the usual thick, coconut-milk based curry that Singaporeans like to eat. It is lighter and healthier. The gravy is well-flavored with spices, onions and tomatoes, simmered with chicken to bring out the goodness.
Recipe (Serves 4)
- Half a chicken, chopped into pieces
- 2 large Tomatoes, chopped
- 2 yellow onions, chopped
- 1 handful of coriander leaves
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tbsp + 1 tsp Garum Masala
- 1 tbsp Cumin powder
- 1 tsp Sugar
- Cooking Oil
- Salt and Pepper
- Marinate the chicken piece with salt and pepper for 30 minutes.
- In a pot, heat 2 tbsp of oil. Saute onion until it turns translucent.
- Add in ginger and garlic paste. Stir well and add in cumin and 1 tbsp garam marsala.
- Add in tomatoes and fryuntil the oil separates from the mixture.
- Add in the marinated chicken and fry until it turns opaque.
- Add in 2 cups of water and let it simmer for 20-30 minutes.
- Add in salt, pepper and sugar to taste.
- To finish, add 1 tsp pf garum marsala and coriander leaves.
Recipe is adapted from my friend who is now in Cambridge, MA
*Her name is not disclosed for privacy purpose