by Kitkat Sat 23 Feb 2013, 15:33
I made this one the other day. Absolutely scrumptuous! Trying it out on a friend, so I simply doubled up the ingredients and it was perfect for 2 people.
Malaysian ChickenTantalise the taste buds with this deliciously different twist on chicken. Serve with 60 g (2 oz) dried basmati rice (I actually used brown rice) and a heap of steamed broccoli.Serves 1
211 caloriesTakes 25 minutes
Calorie controlled cooking spray
1 small onion, sliced
Half a red chilli, de-seeded and chopped finely
150 g (5 & half oz) skinless boneless chicken breast, diced
1 teaspoon light brown soft sugar
2 teaspoons soy sauce
4 tablespoons chicken stock or water
1 teaspoon rice vinegar or lime juice
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1. Spray a lidded non-stick saucepan with the cooking spray and fry the onion and chilli for 2 minutes.
2. Add the chicken and stir-fry for 1 minute over a high heat. Sprinkle in the sugar and cook for 1 minute more until caramelised.
3. Mix the soy sauce, stock and rice vinegar or lime juice together. Pour over the chicken, cover the pan and simmer gently for 10 minutes.
4. Remove the lid, increase the heat and bubble for 2 minutes until slightly reduced, tossing the chicken in the sauce to glaze.
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Gonna try out Lucas's Chicken Curry next. YUM! (Had to query "laurel leaf" and "curry leaf" - but turns out to be what we know as bay leaf):
- Spoiler:
500 gr. chicken
(this can be chicken filet, but I prefer chicken thighs or legs, the bones give more taste).
2 big onions
3 garlic cloves
2 carrots
3 tomatoes
chili sauce (such as tabasco)
Garam Masala (or other curry powder)
laurel (or curry leaves)
Pepper and salt
(optional) spring onions
Start by chopping the onions and the garlic cloves. softly sauté the onions in a large pot (oil is better then
butter for this recipe). While the onions are in the pan, rub the chicken with the curry
powder and the chopped garlic.
When the onions are glaced, put the chicken parts into the pan and brown them on all sides.
turn the heat to low. Now chop the tomatoes into cubes (or use a can of diced tomatoes) and
chop the carrots finely. Add both carrots and tomatoes to the chicken and fill up the pan with water
until the chicken is covered by it. Now add the chili sauce, pepper, salt and laurel to taste (2 leaves. If you are using the small curry leaves, you should use 3 or 4). Adding a little drizzle of lemon juice at this moment helps to bring out the taste real nicely.
Simmer until the chicken is tender (around 45 minutes). Serve with white rice or couscous and
sprinkle some spring onions on top. Chopped cucumber goes well together (make sure to 'marinate'
the cucumber in a bit of lemon juice or malt vinegar after chopping for extra freshness)!
:
- Suitable for vegetarians
by 
61-BLUES
