My mom is a great cook but she never owns a recipe book. She always seems to get the taste right. I always marvel at the way she cooks. I can only guess that she has an awesome tongue that can always get the taste consistently right each time. I’m sure all the olden days people cook in that manner. These days even with recipe books we can’t get our cooking right. Maybe we should go back to the days of old….train our tongue to taste each dish we cook and adjust.
I tried to do that yesterday. I don’t know what to call it so I’ll just call it Baked Chicken Curry though it is not a normal chicken curry that I cook. Everyone at home likes it very much so I thought I’ll share it here. It is a very easy recipe.
2 kg chicken thigh (debone)
Put into a big bowl.
1T coriander powder
1T cummin powder
1T tumeric powder
1T chili powder
2T dark soya sauce
1/2T black pepper powder
1/2T fish sauce
Put all in a bowl and mix well.
4 inches ginger
5 pips garlic
Pound, mince or grind them. I just passed it all through my juicer which is a grinding type. It grinds all into a paste. You can use a processor if you don’t have a grinding juicer like mine. Add to Ingredients B. Mix well. Then pour into the chicken, mix and leave to marinade at least 1 hour.
I would say this is a rather easy recipe. There’s no deep frying or stir frying. So you have less kitchen cleaning to do. I’m sure this chicken curry would go great on the BBQ grill. It goes best with just plain rice. I’m sure it will be just as great to sandwich in between bread. If you ever try it, do let me know. And if you love chicken curry with some gravy, you can check out my earlier post on Fast And Easy Malaysian Chicken Curry.
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Thought of the day…..
‘Be miserable. Or motivate yourself. Whatever has to be done, it’s always your choice.’