Friday, May 2, 2008

Indian-style Curry Chicken

  • 1.5kg chicken
  • 4-5 tbsp oil
  • 1 Bombay onion, sliced
  • 3 green chillies, slit lengthwise
  • 3-4 sprigs curry leaves
  • 1 tsp mustard seeds
  • 6 cloves
  • 4-5cm cinnamon stick
  • 2 stalks lemongrass, crushed
  • 500ml water
  • 350ml thick coconut milk
  • 250g potatoes, peeled and cubed

Spices – mix together

  • 3 tbsp chilli powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp pepper
  • 1 tbsp ginger paste


  • Salt to taste

Clean chicken well and chop into 10-12 fairly large pieces. Heat oil in a pot and stir-fry mustard seeds, onion, curry leaves, cinnamon stick, cloves, lemongrass and green chillies until fragrant. Add mixed spices and fry over low heat till oil separates.

Put in chicken to mix and stir in potatoes. Pour in water and cook covered, until chicken and potatoes are cooked through and tender.

Add coconut milk and simmer for about 2-3 minutes. Adjust salt to taste. Dish out to serve.

Fruit and Nut Wholemeal Loaf

Fruit and Nut Wholemeal Loaf

  • 200ml warm water
  • ½ tbsp instant dried yeast
  • 250g high protein flour
  • 50g wholemeal flour
  • 2 tbsp milk powder
  • ½ tsp bread improver
  • 30g castor sugar
  • 1/8 tsp salt
  • 20g butter
  • 30g walnuts, toasted and coarsely chopped
  • 20g sultanas
Grease a loaf pan lightly with butter.

Sift high protein flour and wholemeal flour onto a piece of greaseproof paper then return husks from the sieve onto the paper. Tip sifted ingredients into the bowl of an electric mixer fitted with a dough hook. Stir in sugar, salt, yeast, milk powder and bread improver. Mix in butter, walnuts and sultanas.

Pour water into the flour mixture then turn on the mixer and process for 5 minutes or until the dough is smooth.

Leave the dough in the bowl to rise, cover with a piece of cling film for 30-35 minutes or until doubled in bulk.

Knock the dough down then turn on the mixer for 1-2 minutes. Mix until dough is smooth again.

Remove dough out onto a lightly floured tabletop. Form dough into a long rectangular loaf to fit the prepared pan. Drop dough carefully into the pan.

Place loaf pan in a large oiled plastic bag. Leave aside to rise for about 50-60 minutes or until it doubled in bulk.

Preheat oven to 180°C, then brush the surface of the loaf lightly with fresh milk. Bake for 30-35 minutes until the loaf is golden and the base sounds hollow when tapped.

Wine Chicken

Recipe by Amy Beh

Wine Chicken

  • 1.5-2kg chicken, chopped


  • 1 tsp salt
  • ¾ tsp pepper
  • 2 tbsp corn oil
  • 1 tbsp butter
  • 1 tbsp minced garlic
  • 10 shallots, peeled and kept whole
  • 2 bay leaves
  • 1 tbsp Italian mixed herbs
  • 1 onion, quartered
  • 1 can button mushrooms, halved
  • 200g carrots, cut into wedges
  • 5 red dates, seeded
  • 2 slices of ham, chopped
  • 1 leek (use white portion only), sliced
  • 70g sweet snow peas
  • ½ bottle red wine
  • ½ cup fresh chicken stock


  • 1½ tbsp plain flour
  • 1½ tbsp corn oil

Lightly marinate chicken with salt and pepper. Heat oil and butter in a saucepan; sauté garlic, shallots, bay leaves and ham until fragrant. Add marinated chicken to mix.

Pour in chicken stock and add the mixed herbs. Bring to a boil. Reduce the heat and add onion, mushrooms, carrots and red dates. Simmer for 20-25 minutes or until meat is tender.

Pour in red wine and stir well to mix. Add leek and snow peas. Cook for about 5-6 minutes. Add roux to mix.

To prepare roux: Heat oil in a non-stick saucepan. Stir in plain flour to mix. Keep stirring until sauce turns slightly golden. Scoop a ladleful of stock from the main dish and mix with the roux. Keep stirring until a paste is formed. Transfer the roux into the main dish. Stir well until gravy is thick.