Found broccoli, carrots and prawns on sale. Bought the ready peeled prawns. My dinner is leftover chicken potato curry, hard-boiled egg and new dish is mixed vegetables with prawns. I have cooked a small batch of the mixed vegetables as I didn’t get a lot of prawns.
Chicken curry is very popular and comfort food in Malaysia. The most important ingredients are coconut milk, spices, and curry leaves that give this curry a flavourful aromatic and thick texture. Chicken curry usually serve with roti Canai or paratha in my home back in Penang. Most Nyonya Malaysian chicken curry can be cooked with or without Potato. It can be served also with nasi kunyit: Malaysian coconut milk and turmeric-infused sticky rice which is when a baby is one month old. Here we serve with plain rice and a vegetable dish.
Google: ““Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Thus is a great source of antioxidants and may enhance your health by reducing inflammation, improving blood sugar control, boosting immunity, and promoting heart health.”
Google: “Carrot is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants. Plus, they’re low in calories. They also have several health benefits. They have been linked to lower cholesterol levels and improved eye health. What’s more, their carotene antioxidants have been linked to a reduced risk of cancer.”
Google: “Banana prawns are an Australian wild-caught prawn from the Gulf of Carpentaria. Their popularity can be attributed to their fresh, sweet flavour. They are light-coloured and present well on the plate as they retain their shape when cooked. Typically, banana prawns are used in hot dishes rather than in cold salads or platters.”
I have written the leftover chicken and potato curry and hard boiled egg recipe down. My soul food, tasty budget meal, and new dish are simple, spicy, flavourful, and delicious. Let’s cook!!!
Ingredients
Chicken and potato curry
750 g breast fillet, cut to bite size
8 potatoes, peeled, cut to bite size
6 curry leaves
1 packet A1 Action One chicken curry paste, about 200 g
500 ml water
300 ml coconut milk
6 dried chilies
4 garlic, peeled
3 candle nuts
1 Tbs light soy sauce
1 Tbs garam masala
1 “ginger, peeled and sliced
1 lemongrass, white part only, pounded and sliced
oil
salt
pepper
Hard boiled eggs
6-12 eggs, straight from the fridge
1 Tsp white vinegar
1/2 Tsp salt
Mixed vegetables and prawns
1 broccoli, florets and stems cut into bite size
2 small carrots, cut into bite size
180 g peeled prawns
1 Tbs minced garlic
1 1/2 Tbs Shao Xing Chinese cooking wine
3 Tbs soy sauce
oil
salt
pepper
Method
Chicken and potato curry
Marinate cut chicken pieces with 2 Tbs of A1 Action One paste and 1 Tbs of light soy sauce for 30 minutes and put in fridge. Meantime, soak dried chilies in hot water for 10-15 minutes. Pound candle nuts, lemongrass, and sliced ginger then add to blender with soaked dry chilies, garlic, and 3 Tbs A1 Action One paste.
Heat 1 Tbs oil on high heat, add blended curry paste, garam masala and A1 Action One paste into the pot and stir until aromatic. Add chicken pieces, make sure to coat all the chicken pieces well and stir for 1 minutes. Add water and cover the pot and lower the heat to medium.
Bring the curry chicken to boil and then lower the heat, add the potatoes, curry leaves, and simmer for 20 minutes or so or until the chicken become tender. Add the coconut milk and bring it to boil for about 5 minutes. Add salt and pepper to taste and stir to mix well. Usually, I leave the curry overnight for the chicken to absorb the aromatic flavour more. Before serving the next day, bring it back to warmed up not boiling heat.
Hard boiled eggs
Fill a large pot about a quarter of the way with cold water. Add 1 Tsp vinegar and 1/2 Tsp salt. Next put 6 eggs in a single layer at the bottom of the pot. Add more water so that the eggs are covered by at least an inch or two of water. Cook for 12 to 14 minutes. Meantime, prepare an ice-water bath. Once the eggs have cooked, use a metal net to remove the eggs and immediately submerge them in the ice-water bath to stop their cooking. Peel the eggs, starting with the bottom end first as it’s easier to get under the membrane.
Note: The more eggs that are crowding the pot the more water needed to have over the eggs. 6 eggs should be covered by at least an inch, 7 to 12 eggs, 2 inches. “How to store hard boiled eggs: wait until they have cooled before storing. After cooling down, peel the eggs. store the eggs in an airtight bag or container: They need to be protected from exposure to air, odors, and any microorganisms that may be present, on the middle shelf of your refrigerator.”
“Unpeeled hard-boiled eggs should also be placed in an airtight container or resealable bag before refrigerating. Unpeeled hard-boiled eggs should also be kept on the middle shelf of your refrigerator where the temperature is most consistent.”
Mixed vegetables and prawns
To blanch vegetables
Bring a large pot of water to a boil and salt it generously. Fill a metal basin with ice water, and put a colander or strainer in it. Add the vegetables to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their colour. Cool and drain, and set aside.
To cook vegetables and prawns
Heat 2 Tbs oil in a big saucepan over medium heat, and add in garlic and cook for 30 seconds. Add in carrots, and broccoli stems cook for about 2-3 minutes, then add and broccoli florets, cook for about 2 minutes. Next add in prawns and cook for about 3-5 minutes.
Pour Shao Xing Chinese cooking wine, and soy sauce. Stir to mix well for 1-2 minutes. Check the doneness of vegetables and prawns. Once done to your desired cooking add seasoning. Enhance the mixed vegetables and prawns at the end of cooking with 1 Tbs oil (OPT). Spoon onto a plate.
Assemble on my blue deep plate
Make sure curry is really warmed up not boiling heat, you can add hard boiled egg into the curry to warmed up. Spoon mixed vegetables and prawns on the left of plate, followed by cooked white rice in the lower center and cut open the egg place curry over and then spoon chicken and potato curry with lots of curry all around the bottom of plate. Serve immediately with red wine. Enjoy!!!!
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