|
Create these authentic Malaya curries at home.
Curry Chicken Serves 2 cooking
time 15 minutes
Ingredients
2-3 heaped tablespoons of Curry Base
5-6 tablespoons of peanut or vegetable oil
300g chicken thigh fillet,
cut in 2.5cm cubes
250ml water
50ml fresh milk
2 level tablespoons
coconut milk
1/2 clove garlic, thinly sliced
1/4 tomato, diced
1/2
medium onion, thinly sliced
1/2 medium fresh red chilli, finely chopped
1/4 teaspoon sugar, or to taste
1/4 teaspoon salt, or to taste
| Method |
| 1. |
Place oil, onion and garlic in a medium sized pot and fry for 5 minutes over
a low heat. |
| 2. |
Add curry powder and tomato, fry gently for 2 minutes. |
| 3. |
Add chilli, chicken, water, salt and sugar. Bring to boil and let simmer for
5-8 minutes or until chicken is cooked. |
| 4. |
Add coconut milk and fresh milk and bring back to simmer, season to
taste. |
| 5. |
Serve immediately with rice. |
Back to top
Curry King Prawns Serves 2 cooking time
15 minutes
Ingredients
2-3 heaped tablespoons of Curry Base
5-6 tablespoons of peanut or vegetable oil
300g fresh king prawns,
shelled
250ml water
1/2 clove garlic, thinly sliced
1/4 tomato,
diced
1/2 medium onion, thinly sliced
1/2 medium fresh red chilli,
finely chopped
1/4 teaspoon sugar, or to taste
1/4 teaspoon salt, or to
taste
| Method |
| 1. |
Place oil, onion and garlic in a medium sized pot and fry for 5 minutes over
a low heat. |
| 2. |
Add curry powder and tomato, fry gently for 2 minutes. |
| 3. |
Add water, salt, sugar and simmer for 2 minutes. |
| 4. |
Add chilli and prawns. Bring to boil, simmer for 5 minutes with lid on or
until prawns are cooked. |
| 5. |
Serve immediately with rice. |
Back to top
Experience the Tradition
Giotek Pty Ltd ABN 38
287 243 567 trading as The Malaya
39 Lime Street King Street Wharf Sydney
2000 | Tel 9279 1170 | Fax 9279 2570
www.themalaya.com.au
|