Deepavali Eternal Delight

By: adamgaffey
October 20th, 2009 • Related • Filed Under

Deepavali Delight

This time of the year which it’s an Indian celebration, As the name of this festival suggests ‘Deepavali’, the meaning of this festival lies in its name only; The festival of lights and the victory of good over evil.

Celebration equals to tempting food! Most friends I visited have coaxed me to indulge in alluring spread of sweets and exciting spicy dishes. The idea of doing an Indian dish just struck me. After ransacking my collection of recipes, I think this remarkable piece is what you can try cooking during this colourful festival of lights. The word Masala is a southern Indian term to describe a mixture of spices. With such rich diversity of celebrations and culture, this unique beauty of Malaysia astounds most tourists or expatriate, including me –well, I won’t say ‘No’ to savouries and public holidays!

2-garlic-and-ginger-paste1

Recipe Name: Chicken Masala

Difficulty: Beginner
Servings 3-4 servings

500gm Chicken breast sliced

2 shallots sliced

1knob ginger and 3 cloves of garlic (paste)3-ingredients-ready1

1 Cinnamon stick

5 cardamom pods

5 whole cloves

2 whole Star anise

2 tomatoes, sliced

2 &2 Red / green long chilies, sliced

10 Curry leaves

¼ cup cooking oil

1tbls tomato paste

2tsp Chilies powder

20gm Meat curry powder

1 cup water

Salt

Method:

Make a paste with the curry powder and chili powder together with a little water until toothpaste-like consistence.

4-first-stage1

Next, sliced shallots, chili and tomatoes, then make a paste with garlic and ginger in a pestle and mortar or blender.

5-adding-the-ingredients1

Slice chicken then heat up a pan together with oil and fry spice and curry leaves. Then add in garlic/ ginger paste, fry and add tomato paste then chicken continue frying then add in water and curry paste, bring to the boil, add in the tomato wedges, season and serve.

Finish off with some chopped coriander.

Serve with rice, and papadums and my personal favorite- lime pickle.

6-finished

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There Are 3 Responses So Far. »

  1. Comment by Fiona
    9:37 pm on November 3rd, 2009 :

    Hi Adam, I like this dish where the chicken is very soft and tender, I tried doing it but the breast meat become hard after cook - what should I do to avoid this?

  2. Comment by adam
    1:45 pm on November 5th, 2009 :

    To avoid this. When using chicken breast, after the stage where you’re frying the chicken strips, and then adding water, bring to the boil, then remove chicken from pan. Reduce gravy to the thicker consistence then add back the chicken to finish the cooking,.
    Note when using chicken breast, you need to be careful not to over cook, this will cause the chicken to be dry and tough its because the meat is leaner then say the thigh meat which has a higher fat content.
    all the best.

  3. Comment by Lizzy B
    11:42 am on November 20th, 2009 :

    Planning to do thanksgiving meal, any idea?

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