Malaysian Recipe : Maharaja's Yoghurt Curry

Preparation time: 30 mins
Cooking time: 30 mins
Serves: 6

Ingredients:

• 1 whole chicken, cut into 8-12 pieces
• Curdled milk: Mix 200ml evaporated and 2 tbsp lime juice. Set aside to curdle.
• To grind: 4 red chilies, 4 pips garlic, 50g ginger and 20g tumeric root (kunyit)
• 3 tsp chili powder
• 1 tsp garam masala
• 2 green peppers, cubed
• 3 tomatoes, cut into wedges

Seasoning:

• ½ tsp pepper, 3 tbsp soy sauce
• 1 tsp salt and ½ tsp sugar

Directions:

1. Heat ½ cup oil in a Dutch Oven and fry the ground ingredients, chili powder and garam masala until it is fragrant.
2. Put in the chicken, quickly stir fry until it is well coated with spices.
3. Pour in a cup of water and simmer the curry until the chicken is tender.
4. Add the curdled milk, green peppers, tomatoes and seasoning. Bring to the boil
5. Garnish the dish with Chinese celery and fried shallots.