Sunday, July 14, 2013

Allergy free Malaysian spicy honey chicken recipe

  • 2-3 potatoes, peeled and diced
  • 1 double chicken breast, cut into large chunks

  • 1 tsp turmeric
  • 1-2 tsps curry powder 
  • ¾ tsp salt

  • 5 tsps water

  • Up to 1 cup live oil for frying
  • 3 cloves garlic, minced
2½ cms fresh ginger, finely grated

  • ½ tsp curry powder

  • 1 tsp chilli paste
3 tbsps tomato sauce or paste

  • 1¼ tbsps honey
4-5 tbsps water

  • 3 tbsps lime juice (optional)

  • 1 large onion, sliced into rings

  • Pre-cook the potatoes until almost tender then drain and reserve them, keeping them hot.
  • Combine the turmeric, curry powder and salt with the water to mix into thick slurry.
  • Evenly coat the chicken pieces with the spice. 
  • Over a medium to high heat, fry the chicken pieces in a wok until cooked through and golden brown.
  • Remove the chicken and allow it to rest on a plate.
  • Discard all but 2-3 tablespoons of oil from the wok or pan.
  • Sauté the garlic and ginger in the remaining oil until fragrant.
  • Stir through the tomato sauce, chilli paste, curry powder and honey.
  • Add the water to loosen up the mixture.
  • Season to taste with salt.
  • Return the chicken and stir so that the chicken is well coated with the sauce.
  • Add the onion rings and reserved potatoes.
  • Let the sauce simmer for about 5-10 minutes or until the onion rings soften and the chicken pieces have absorbed some of the sauce.
  • Stir through the lime juice.

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