Chicken Varuval With Potatoes

Ok.. ini resepi yang terbaru yg aku cuba masak mlm tadi. Resepi ni ku ambil dari blog Gert My Kithen Snippet. TQ Gert for the nice recipe!! Resepi berempah mcm ni memang kesukaan semua dlm rumah. Rasa masakan ni saling tak tumpah serupa dengan resepi yang hubby selalu masak iaitu Kari Kering Ayam yang aku pernah masukkan resepinya dalam fotopages aku beberapa tahun yg lepas. Bahan2 pun boleh dikatakan sama cuma ada beberapa bahan yg ada kat sini takde kat sana.. & ada kat sana tp takde kat sini. Cara memasak pun lebih kurang. Dari segi rasa.. memang sama!! Aku cakap kat hubby.. rupanya resepi yang abang dok masak tu namanya Varuval Chicken!! hehehehe... Dah lama masak.. sekarang baru tau nama.. Kami memang tak tau nak letak nama apa.. main hentam je letak Kari Kering Ayam. Resepi tu hubby dok cuba buat berdasarkan lauk ayam yang pernah kami makan kat kedai mamak. Hubby try2 menjadi pulak.. so.. sekarang dah jadi feberet kami sekeluarga.. Ok.. ini resepi yg dicungkil dari dapur Gert.

SOURCE : Gert ~ MY KITCHEN SNIPPETS

Ingredients:

3 pieces chicken breast – cut into bite size pieces (MaDiHaA guna 1/2 ekor ayam)
1 stick cinnamon
2 cardamom pods
3 medium size potatoes
2 green chilies - sliced
1 medium size onions – sliced thinly
A small bunch curry leaves
1 tsp black pepper
Salt and sugar to taste

Grind into paste:

5 cloves garlic
2” ginger
4 shallots
½ tsp salt

Make into a paste with a bit of water

3 tbsp curry powder
2 tbsp chili powder (more or less depend on how spicy you like)
1 tbsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder

1. Clean and cut the chicken, marinate it with the blended paste for half an hour. In the meantime peel and cut potatoes into bite size pieces and pan fried it until soft and set it aside.
2. Heat up about 4 tbsp of oil in a non- pan, add in cinnamon stick. Stir fry until fragrant and add in the chicken, and spread it evenly into a layer and let it pan fried until lightly brown on one side and turn it over and do the same to the other side.
3. Once the chicken is evenly brown, move the chicken to the side of the frying pan and add in the curry paste. Continue the stir the paste until fragrant. Add in the onions, curry leaves and chili. Mix everything together and well coated with the paste. Add in about ½ cup of water and stir until well combined. Add in a bit of salt and sugar.
4. Add in the potatoes, stir, and lower down the heat and cover. Let it simmer until everything is cooked and water evaporated. Add in black pepper, Stir well and check seasoning.
5. Dish out and serve with warm rice.