Teh Tiger curry (curry chicken recipe)

Few days ago, I found Teh Shaolin Tiger cooking curries on his blog. Hmm…a British expat showing step-by-step how to cook chicken curry. Very interesting indeed.

So, I decided to try out the recipe because I have almost every ingredients at home. The above shows all that I used in the curry (except the chicken).

No grinding, no blending. Merely chop up everything. Which means no hassles or getting all my fingers ‘heated’ up with the dried chillies.

A can of tomatoes which was meant for spaghetti sauce and a packet of meat curry powder which I got free from a food fair.

Curry with a difference. No coconut milk so no guilt. The taste is tangy, sweetish and with just a hint of spices. I love it because normally I do not eat those chicken curries that are cooked by the Nyonya or the mamak curries stalls. I found them too lemak and the smell too strong.

The breadman came by and we bought a loaf of roti benggali. Yum, yum. The curry wasn’t very hot so my kids can eat them too.

A rough guide to the recipe:

Ingredient A

3 chicken breasts

Two potatoes

4 tomatoes

Cut into chunks

Ingredient B

1 huge clove of garlic

2 huge onions

3 stalks chillies

2 stalks lemongrass

1 sprig of curry leaves

Chopped the garlic, onions and chillies. Bruise the lemon grass.

Ingredient C

1 can of tomatoes

1 packet of meat curry powder

1 can of water (measure with the tomato can)

Heat oil, stir fry Ingredient B till fragrant. If you have cinnamon stick, throw in one (‘cos the curry powder packet said so). Add Ingredient A and fry for a while. Pour in Ingredient C. Simmer for as long as it takes for the potatoes to soften. Flavour with some salt and pepper. Add a tiny amount of sugar to balance out the tomatoes ‘sourness’.