Introducing ‘adult’ dishes to children
Not many children eat spicy food. A likely reason for this is that they have not been exposed to such foods from a young age. There are two good reasons to start them early. Firstly, ingredients such as turmeric, chilli, garlic and ginger are known for their health benefits. Secondly, having children join adults for a curry dinner just makes eating together more convenient and enjoyable.
Almost everyone loves a simple chicken curry. In South-east Asian countries such as Singapore, Malaysia and Indonesia, chicken curry is a classic dish. Marrying Asian spices with coconut milk, it is an aromatic and fragrant dish. Soft yet firm potatoes are a must, absorbing the delicious sauce. This mild curry is best eaten with pratha, bread or simply a big plate of white rice.
This simple recipe uses curry powder. One of the main spices of curry powder is turmeric, the spice that gives curries a vibrant yellow hue. Turmeric contains a chemical, curcumin, which is believed to reduce inflammation in the body. One of the other benefits of turmeric is that it helps to stabilise our blood sugar levels.
Curry Chicken 101
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Ingredients
3 chicken thighs, each cut into 3/4 pieces (remove skin) 4 russet potatoes (peeled, cut into large chunks & steamed for 30 min) Spice Paste: 10 shallots (minced) 6 garlic (minced) 3 fresh red chilli (minced) 2 dried chilli (soaked in hot water, sliced & processed) 3 lemongrass (inner white part – finely minced) To be added later: 3 sprigs of curry leaves (wash, dry & remove leaves from stalks) 4 Tbsp curry powder (preferably Baba’s brand) – mix with 2 Tbsp water Liquids: 150-200 ml coconut milk (Kara brand) 150-200 ml water
Instructions
- The night before, marinate the chicken meat with a little salt and a pinch of sugar.
- Prepare all the ingredients as instructed.
- Use a mini food processor to process (finely chop up) all the fresh Spice Paste ingredients. Alternatively, pound with a mortar and pestle.
- Heat up 3 Tbsp of oil in a hot wok.
- Add the Spice Paste. Fry on medium heat for 15 minutes.
- Add the curry leaves and curry powder. Fry for 5 min.
- Add the water.
- Add the chicken & potatoes. Cook for 15 – 20 min.
- If the potatoes look like they are getting too soft and crumbly, remove the potatoes first. They can be added back after the dish is cooked.
- Add the coconut milk.
- Add salt to taste.
- Serve hot.
Notes
(1) Ask your poultry seller to cut up the chicken for you (2) If you cook spicy food often, buy a large amount of fresh and dry chilli so that you can wash, cut, process, fry and freeze the chilli in cubes. (3) Avoid using cheap salt since the cheapest types of salt (pickling salt) are abnormally salty. If possible, use sea salt flakes for cooking. (4) This dish can be cooked a few hours in advance before serving.
