I got a big bunch of fresh coriander leaves in the fridge that I don't know what to do from last cooking episode :-D Have you noticed that Coriander Leaves are sensitive plant? Seems that it doesn't like moisture when you keep it in fridge even in the vegetable compartment. In other words you can't wash it until you need it but how can you stand looking at the soil-stucked roots which going to make a mess at the bottom of the compartment. Yes, this bunch was bought at the fresh market unlike from the supermarket, cleaned and packed nicely. Mine was wrapped in a large outdated Chinese newspaper. My mom always told me that coriander, bean sprouts and probably other vegetables keep longer if you wrap them up in newspaper. I bet it's the ink that preserves these 'sensitive' vegetables :-)
This recipe I wanted to share is quite unique because even though there's some chilli powder used, it doesn't taste hot at all but the main ingredient I wanted to point out is the use of Evaporated Milk to cook this curry which has the marriage of Malay and Indian influences. So, a less fat curry, yet you still have that special creamy taste of coconut milk! Of course, if you want the coconut milk, no problem. Just replace the Evaporated Milk in the recipe for fresh (the best!), canned or powdered coconut milk (follow the manufacturer's instruction to dilute the powder before adding to the cooking.) At least, all my coriander stalks were used! More fresh ones soon after CNY! Oh yes... I take this opportunity to wish all World Foodies who celebrate Chinese New Year with great prosperity and wealth. Most importantly, I wished you great health and best wishes for the Year of Ox. Here's a link on how Malaysia-Chinese celebrated Chinese New Year with their friends and families... the Malaysian way. While you're at the site, look out for the video recipes and for those interested in Feng Shui, there are some forecasts by Feng Shui experts as well. Keong Hee Huat Chye... Selamat Tahun Baru Cina!
Chicken In Coriander Curry
600 g Chicken Meat
Ingredients to blend:
3 nos Shallots
2 cloves Garlic
30 g Galangal
20 g Palm Sugar
1 tsp Belacan
2 stalks Coriander leaves ~ roughly chopped (approx. 20 g - 40 g)
2 nos Red Chillies ~ cut into halves
2 nos Geen Chillies ~ cut into halves
1 tsp Cumin seeds
1 tsp White Pepper
1 tsp Chilli Powder
3 pcs Kaffir Lime leaves
250 ml Evaporated Milk
A little bit of Tumeric Powder
Salt and sugar to taste
Oil for frying
1. Heat a little bit of oil in a wok or deep pot and add in the blended spices.
2.Add in the cumin, White pepper powder, cili, tumeric and kaffir lime leaves. Fry until fragrant.
3. Add in the chicken and stir until chicken meat are well coated with the spice mixture. Add a bit of water. Let it simmer until chicken meat are tender.
4. When chicken is cooked , add in the evaporated milk, chilli halves and chopped coriander leaves. Add in some salt and sugar to taste.
5. Remove from heat and serve.
Note: This dish is best overnight after the meat absorbed all the fragrant spices. You can eat with Naan, Rice, Bread, Noodles, Pita or even roll some meat and gravy in your favourite Tortillas!