I think we have mastered the Chicken Curry recipe given by my manager who is also an expert cook. Here is the outcome of our application of the recipe to Palauan chicken breasts, which I captured with my Canon S50.
Here I am going to copy the recipe as it is for my future reference and anybody else interested.
Roaming Chicken 3Gpp
500g boneless chicken
20g Flora margering
3 cloves of Garlic
1 cube of Chicken stock
2 table spoon curry powder
3 table spoon of any ketchup
1 table spoon soy sauce
4 table spoon unsweetened yoghurt
1/2 cup of water
lemon grass
Olive oil for frying
Wash the chicken and leave it till the water leaves out of the meat. Cut the chicken into 1 inches pieces. Heat the pan and add little bit of Virgin Olive oil (If Virgin not available use unvirgin or virginless olive oil) and fry the chopped garlic till it gets golden brown. Then Add 20g Flora and take out the pan once it is melted. You will get a yellow melted margarine with garlic flavored (This can be called as hot butter sauce). Now add this hot butter sauce into the pan which has the chicken pieces in and stir it until all the pieces are soaked in the hot butter sauce.
Add the curry powder, soy sauce and the ketchup, mix and keep it for 30 mins. Heat the pan add a bit of Virgin olive oil, put the mixture and cook until the chicken is cooked (10 mins). If you feel that it needs water (if it gets stuck with the pan), add yoghurt and cook till all yoghurt turns into thick gravy. Add more chili powder if you need, but this has to be done during the marination process.
Now the chicken will get cooked or fried from the oil that comes out of yoghurt. Lower the flame (don’t shut completely) and keep it for 10 mins. Disolve the chicken stock in water and add lemon grass and then cook for another 5 - 10 mins. If you want more thicker gravy leave another 5 mins lid opened.
AFR (After Food Reaction): Body heat can induce unpleasant (for elderly people.. Pleasant for younger generation) dreams.
Remedy: Who knows ???
Caution: Don’t eat more heaty food like pine apple, dates, pistachio and other nuts
posted by 88Pro / Saturday, July 10, 2004
