CURRY CHICKEN
with POTATOES and YOGURT
Saturday, January 1, 2011
We made this curry chicken dish and lotus root soup, along with sambal petai (DiSH 192) on New Year's Day. :D
Our apologies for the delay in posting the entries.
1. Ozonize the chicken to make it squeaky clean.
We are using Brand A-1 curry paste (cheating, we know...)
So, spices are not required as they are already in the paste.
2. Fry the shallots.
Fry the A-1 paste. Add some water, if too dry.
3. Add On.
Add chicken. Add potatoes and everything else.
Add half a carton of fresh milk. Close lid.
Allow the Pressure Cooker to do the magic.
In about 20 minutes, the chicken would be juicy
and tender and the potatoes, perfectly cooked.
Add a small tub of yogurt for that irresistable sour-y taste.
Simmer for a minute or two. Serve immediately!
Garnish with whatever you have in the fridge.
BoN aPPeTiTe! :D
Cut the lotus roots thinly. Ozonize them to get rid
of pesticides and other nasty stuff.
An ozonated lotus is a healthier lotus!
That's for sure! :D
Lotus Root Soup
Fill the Pressure Cooker with filtered water.
Add the lotus roots, goji seeds, sweet plums, dry cuttle fish,
dry dates. Add a dash of organic soy sauce and salt to taste.
By the way, we have two Pressure Cookers. :D
