Food

A few days ago I visited my local farmer’s market on a windy and cold Sunday morning and I am glad I did.  I bought some fresh organic spinach and chicken. And then I cooked them both!  Separately.

Here is how the spinach, simply and quickly fried with garlic and onions along with sesame oil ended up looking like:

foodAnd then there was the chicken!  I call it the Malaysian Masala Chicken – cooked real slow till it’s almost char-grilled like and dry.  And it was very tasty served with organic spinach on the side and with steamed basmati rice.

Ingredients:
Chicken breasts – 2 large (organic/free range, with skin on)
Onions – 2 large
Garlic – about 6 cloves
Ginger – about thumb-sized or a little larger if you have small fingers
Red/Green chillies – 6 or more if you like it hot!
Tomatoes – 2 large ones
Cinnamon stick – 1 piece
Star Anise – 1 piece
Masala Curry Powder – get a good one either Baba’s (it’s Malaysian made and you can get it from Loon Moon in Chinatown) or Rajah’s Masala Powder from any local indian shop – you’ll need approx. 2 table spoons of this
Turmeric Powder – just half a teaspoon as it’s more for colouring than anything else
Salt to taste
Cooking oil

Method:
So first of all you clean and wash the chicken thoroughly and set aside.  Then blend (not to a smooth paste as you want some texture) the onions, garlic, chillies and ginger. Cut the chicken into bite-sized pieces or whatever you prefer.  Small pieces cook faster no doubt. Now you’re ready to cook!  So get your wok out.  Heat up some cooking oil wait for it to get hot then add your blended mixture of onions, garlic, chillies and ginger along with the cinnamon stick and star anise.  Stir fry this for a couple of minutes until you get a fragrant aroma.  Then add your masala curry powder and turmeric with a little water as it will be quite dry and you don’t want it to burn.  Turn the heat low and add your tomatoes.  Allow this spice mixture to cook slowly and you’ll know when it’s done when the oil separates from the mixture.  Then add your chicken, cover the wok and allow to cook slowly.  There will be excess liquid from the chicken.  So you’ll need to remove the cover after a cooking time of say 20 minutes and slowly keep stirring until the mixture dries up to a consistency you like and the chicken is thoroughly cooked almost to a point where it starts to break up.  Then you’ll know it’s done!  All that’s left to do is to then savour the lovely delight and enjoy.

chicken

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