Chicken Breast Curry (Chinese Curry)

 

Ichi's Fusion Recipes: Chicken breast curry (Chinese curry fusion) - Photographed by Acik Mardhiyanti

Wow, what do we have here? Today I would like to write another article on Ichi's Fusion Recipes. You can call it a bonus as tomorrow I will be busy. Because of this reason, I gonna share chicken breast curry, and it is Chinese curry with my style.

This is the first time we have had this menu on the table. I do not eat spicy food, and I do not eat chicken meat either. Basically, when we have meat it means for my husband. The sorted of the story is that we had frozen chicken breast and we wanted to remove it so that we can buy another ingredient. In order to finish this chicken meat, my husband got an idea to cook chicken curry by using curry paste that we bought from the hypermarket last Saturday. Of course, he prepare this menu and I helped him to settle the process. So he can cook? Hmm, I demanded him to have cooking skills so whenever I get sick or busy at least he is able to prepare his meals. Nowadays, he is good to make fried noodles and fried rice.🤩

Ingredient:

  • about 500 g of chicken breast - boneless and skinless - cut them before cook
  • 120 g of curry paste (Chinese curry)
  • 3-4 leaves of kaffir lime leaves
  • 3 cm of galangal - slice it

Ichi's Fusion Recipes: galangal - Photographed by Acik Mardhiyanti
  • 2 tbsp of butter
  • 1 yellow onion - chop or slice it
  • 1 red onion - chop or slice it
  • 5 g of low sodium salt
  • 100 ml of light coconut milk
  • 1000 ml of water
These are what you do:
  • Prepare the pan, add butter, red and yellow onion that you chopped, and kaffir lime leaves. Turn on the stove of medium-low flame. Saute for about 3 minutes

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti
  • Add chicken breast, and cook for about 7-10 minutes. Stir them well for a couple times

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti


After 7-10 minutes the chicken meat turn in pale color - Photographed by Acik Mardhiyanti
  • Pour water, add curry paste, light coconut milk, galangal, and salt. Let it cook for another 10 minutes, then turn off the stove.

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti


Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti


Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti

It sounds easy to prepare this dish as we use curry paste. How about the taste? It's like hell because for me it burns my mouth, yeah like a dragon!🥵😂😅 However, it is a great and tasty menu and we can put on the fridge and warm it the next day for our next meals. Yes, this recipe is enough for 4-5 portions!😉

At home, we would like to arrange this dish with noodles, boiled potato, and some vegetables.🙂


Ichi's Fusion Recipes: preparing chicken breast curry (Chinese curry) - Photographed by Acik Mardhiyanti


Ichi's Fusion Recipes: Chicken Breast Curry (Chinese Curry) - Photographed by Acik Mardhiyanti

Thank you for reading my article and see you and bye for now!😊🖐

Note:
  • Written by Acik Mardhiyanti
  • Photographed by Acik Mardhiyanti
  • Do not copy this article without permission
  • Do not reuse these photographs anywhere else without permission




Comments

Post a Comment

Popular posts from this blog

Sauteed Mix Veggie and Sio Peck Chye

Image
Vegetable again…yes of course! I like the vegetable so much! Today I cooked this veggie food. I got this recipe from the magazine, but…I add some other ingredient, what do you think?? I think it’s good and delicious Check out the recipe, guys… Seasoning 1 : 1 big onion 1 red chili padi 1 big green chili Chop all of these seasonings! Seasoning 2 : 2-4 cloves of red onion 4 tomatoes Mash all of these seasonings! Additional seasonings : 1 cm bulb of galangal (cut as you like) 1 cm bulb of ginger (Zingiber Officinale) – cut as you like 1 bay leaf 2 lime leaves 2-4 talks of lemongrass (each about 4 cm) Add salt as you like Ingredient : 100-gram sio peck chye a handful of mix vegetable 200 ml broth 2 tsp canola oil These are what you do guys… Heat oil on medium flame, add seasonings that you chopped, seasonings that you mashed, galangal,  bay leaf, lime leaves, lemongrass. Saute them until fragrant,
Read more

Boiled Egg Soup

Image
Boiled egg soup - Photographed by Acik Mardhiyanti / Acik Mdy Soup again??… Yeah..this is a special edition about soup. And today I will show you when your egg becomes a soup. How could it be??… I cooked it today, I called it “Boiled Egg Soup”. Check out my recipe from my kitchen. Let’s rock!! Seasoning : 6-8 cloves of shallot 4 cloves of garlic 1 ttsp coriander 2 candlenuts 5 cm bulb of yellow ginger 5 red chilies Mash all of these seasonings! Additional seasonings : 2cm bulb of galangal 2 cm bulb of ginger 2 bay leaves Ingredients : 6 eggs (boil it and shelled) 2 pieces of potatoes (cut as you like) 50-65 ml coconut cream 800 ml of water Salt (as you like) 1 tsp canola oil (to sauté seasonings) Enough oil to fry your egg and potatoes Little a bit of dried onions These are what you do guys… Fry your eggs and potatoes. Take aside heat the oil on medium flame Add seasonings that
Read more

Miso Soup

Image
A few weeks ago, I asked my friend, Miyu-san, how to make miso soup. I failed for the first time I made. The second time, I think I almost success to cook it. For me, it’s not easy to find ingredients and miso soup paste. Today it’s a rainy day, I decided to cook miso soup. And this is it…Miso soup from my kitchen.  Ingredients : A handful of baby carrots (cut as you like) Some of the brown beech mushrooms 3 sheets of seaweed (I use sushi seaweed) 1 stalk of scallion (cut as you like) 800ml - 1 L water Note: if you have tofu or white radish, you can add them Seasoning: Miso paste (4 tsp) These are what you do… Boil water in a pot Add carrots, mushrooms, and seaweeds. Cook it about 2-3 minutes and turn off the heat Gently add the miso paste, mix them well Re-heat pot, before the soup, starts boiling, add scallions and turn off the heat Serve it Sounds easy, right??… I love this soup, it’s great and tasty! Arigatogozai
Read more