Cooking curry is actually really simple and easy. If you like curry, you can easily cook it at home. Forget about making the paste from scratch and forget about using ready paste in a packet if you are concerned about all the preservatives and additives. Just go shortcut like me. You may want to call it a cheat’s way……*grin*
I was overjoyed when I received some Scottish grown potatoes from Scotty Brand last week. They are the Kestrel Potatoes. The potatoes look very fresh and I was just so excited to try them. I had cooked a few dishes since. They taste really delicious. I had also made the potato mash, potato wedges and roasted vegetables with potatoes. The taste and texture of the potatoes are just fabulous. You can get these potatoes from all the major supermarkets.
Like so many other Asians, I have no clue of the different types of potatoes. Back home we usually only get 1 or 2 types of potatoes. But since I came here to Scotland, I had learned a few types of potatoes. Different types of potatoes for different types of cooking. Well, to be honest, I don’t really follow the rule. I will use any potatoes as long as it makes my dish very delicious. I go for the taste and the texture. These potatoes are definitely one that goes on my list. Do give them a try if you haven’t.
I cook curry very often. It just goes so well with rice, noodles, paratha or even bread. I like it particularly with rice. I would pour the curry generously over the rice and really enjoy eating it…..my curry rice…..mmmm. Look at the picture here. Are you drooling?….hehe. That was what I had for dinner….chicken curry with Kestrel potatoes and green beans. My whole family said it’s very delicious.
1 big onion (peeled and diced)
1/2 whole garlic (peeled and chopped)
1 knob ginger (sliced)
Heat up some oil in a pot. Add onion, garlic and ginger and fry until fragrant.
1T Malaysian curry powder
4 potatoes (peeled and cut into big chunks)
1 roasted poussin chicken (or spring chicken)
1 packet of green beans (about 200g)
1 piece of chicken stock (more if you want it more salty)
2C of water (or more)
1/2C coconut milk (or milk)
pinch of sugar
You can cut the potatoes into any size you like. For chicken curry, I like them in big chunks.
Poussin chickens are very small chicken. I can easily eat half a chicken. These are the left over from our dinners. I marinated the chicken with some cajun spices, left it for about an hour and then baked it. I baked 2 and we only managed to eat one. So, I have one left to make this chicken curry. The cajun seasoning is a little spicy and it goes well with the curry without affecting the taste. You can of course use any meat to cook this curry. Using ready cooked meat makes this curry dish very easy and quick to cook.
Mix the curry powder with some water and mix to a paste. Add to the onion mix and fry until aromatic.
Add the potato pieces and 1 - 2 cups of water, depending how much gravy you want. Don’t add too much. You can always add more later. Boil until half cooked.
Add the roasted chicken and also the green beans. Add the chicken stock. Cook until the potatoes are fully cooked. Dish up and serve hot.
I share some of the potatoes with a few friends. A friend cooked it for lunch and sent me a picture. Wow…….I love that. It was asparagus fried with thinly sliced potatoes. I had never cooked it that way. I got to try it. It was so thoughtful of him even to send me the recipe how to cook it. Here’s his recipe:
2 big potatoes. (Slice at 1 mm thick. Wash with plenty of water to remove excessive starch. It is important to get a crunchy texture. Pat dry)
150g asparagus. (Cut to about 10cm in length)
30ml olive oil
5 ml sesame seeds oil
10 ml soya sauce
Heat both oil together until quite hot.
Add potato slices and stir fry for 3 mins.
Add salt and soya sauce. Mix well.
Add asparagus and simmer for 2 minutes.
Dish up and serve hot.
For your info, curry spices are reputed to be good for health. So, if you are not a curry fan, you may want to reconsider. You can always use less curry spice if you can’t eat spicy. A good cure is to have a glass of milk next to your plate. It’s a quick cure when your tongue feels hot!
Other curry recipes that you may be interested in:
Mixed Vegetables Stir Fry With Curry And Honey
Spicy Curry Green Beans
Curried Sweet Potato Chips
Dry Seafood Curry
King Prawns And Salmon Curry
Malaysian Curry Fish Laksa
Fast And Easy Malaysian Chicken Curry
Baked Chicken Curry
For more Scottish recipes on using the Kestrel Potatoes, you can click on the Scotty Brand badge here.
I will be back soon with more simple and easy cooking. In the mean time I hope you have much fun cooking and baking!
Quote of the day……
“Happiness….it lies in the joy of achievement, in the thrill of creative effort.”
- Franklin D. Roosevelt