Chicken Curry (can replace chicken with egg plant/pumpkin/tofu) (This is a short cut recipe for time poor people who enjoy adding a bit of spice to their dinner)
Ingredients:- 6 cloves of garlic (smashed with flat of knife, skins removed, no need to mince) 1 whole chicken or 2 chicken breasts (cut into pieces) 5 potatoes (washed and halved, peeled or unpeeled) I can of Ayam coconut milk or coconut cream (or your preferred brand) 2 heaped dessert spoons of Ayam curry powder (or your preferred brand) 5 bay leaves 3 tablespoons oil (any type) Puff pastry sheets
Method: 1. Fry garlic with oil until just starting to turn light brown on medium heat. 2. Add in curry powder and stir with garlic. Immediately you will smell the fragrance of the curry powder. Stir until curry powder just starts to burn (may take only 15 seconds). 3. Quickly add in chicken pieces and coat in the curry sauce (may take half minute). 4. Pour in 5 cups of water. 5. Add potatoes and bay leaves. 6. Leave to boil until potatoes soften. Keep topping up water, if necessary. 7. Once potatoes are soft, pour in coconut milk. (If time poor, place all ingredients mentioned above, can leave out oil, into the pot and boil. My preferred method since same results). 8. Once starting to boil again and the potatoes are soft before they disintegrate, your curry chicken is ready to serve (with rice, baguette or roti). 9. With the leftovers, have it for lunch or make curry puff the next day.
Chicken Curry Puffs
Method: 1. Turn oven on at 180 deg C fan forced. 2. Mash all the leftover ingredients (leaving out the bay leaves and bones. Add frozen peas if you like). 3. Thaw out and cut pastry puff sheet into quarters. 4. Place 1 heaped dessert spoon of mashed curry in one quartered piece of pastry. 5. Fold over and press sides with tines/tip of a fork to seal the edges. 6. In the oven until pastry turned a very light golden brown (maybe 25 minutes). 7. Let the pastry cool before serving – careful mashed curry can be very hot when you bite into the puffs.
