Penang - Local cuisine 09q

Rich Malay chicken curry
Ingredients
2 chickens
(cut into 10 pieces)
1 cup cooking oil
4 tablespoons ghee
5 tablespoons spice mix for meat curries (available from grocers)
2 tablespoons powdered fennel
2 tablespoon chilly powder
12 bulbs bombay onions, finely minced
7 cloves garlic, chopped
5 cm ginger, minced
4 tabelspoons kerisik* (*see rendang recipe)
4 cups coconut milk
10 potatoes, peeled
6 tomatoes
5 green chillies
2 bunches daun sup
1 bunch spring onions Salt to taste
Method
1. Heat cookinng oil and ghee and add in the following:
10 bulbs bombay onions, chopped
7 cloves garlic, minced
6 cm ginger, choppes
1 bunch curry leaves
Two 6 cm pieces of cinnamon bark
10 clove buds
5 star anise buds
7 cardamom seeds
1 teaspoon fennel
2. Stir until fragrant, then add spice mix, powdered fennel, powdered coriander, chilly powder, onions, garlic and ginger.
3. Stir until pecah minyak.
4. Add the chicken pieces and mix well
5. After chicken has softened, stir in coconut milk
6. Add potatoes, kerisik and salt. Let simmer.
7. After potatoes are cooked, add in tomatoes and green chillies. Cover for about 5 minutes.
Serve hot with rice, tosei or lemang.

Chicken dhal curry
Ingredients
1 kg Chicken (cut into 12 small pieces)
1 cup split yellow lentils (ask for channa dhal from your Indian grocer)
2 large bombay onions, minced
1 teaspoon ground ginger
1 tablespoon mashed garlic
2 teaspoons mustard seeds
10 fresh red chillies with seeds removed
1 tablespoon chilly powder
2 teaspoons powdered coriander
4 canned tomatoes mashed
1 tablespoon garam masala (Indian spice mix) Mango powder to taste (depending on tartness of dish Curry leaves Oil for cooking
Method
1. Wash dhal and cook for about 15 minutes or until soft 2. Sauté onions, red chillies, curry leaves, mustard seeds until fragrant. Lower flame.
3. Add the ginger and garlic pastes and fry for a further 2 mins
4. Add chilly powder, coriander powder and mango powder
5. Add a small amount of water
6. Continue frying until fragrant and oil floats to the surface
7. Throw in the mashed tomatoes and salt to taste. Stir.
8. Mix in the cooked dhal
9. Add the chicken and simmer until meat is cooked and sauce has attained thickness.
Serve hot and garnished with fresh coriander leaves (daun ketumbar). Goes great with hot dosei, toasted roti bengali or white rice.

Recipe from the affable Komala Ramalingam, Penang

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