Inspired by A Cook Abroad: Rachel Khoo's Malaysia.
I had been contemplating all morning, stroking my pregnant belly, wondering what to cook for my family. I knew there were two pieces of chicken in the fridge, but that was it. As I was browsing through the television in dire boredom and hunger, I came across Rachel Khoo... exploring her culinary roots in her entirety . So she visited a Muslim family there where the lady of the house showed her how to cook giant prawn curry, Malaysian style. So this is my twist of what I learnt... Enjoy.
Ingredients
- Two large chicken pieces, halved
- 5cm ginger stick, peeled and finely grated
- 250ml tomato sauce
- 60ml Chinese sweet and sour sauce
- 20ml Worcester sauce
- 30ml curry powder of your choice, the spicier the better
- 2 -4 pickled chilli sticks
- 15ml oil of your choice, prefferably sunflower oil
- 5ml mixed herbs
- 3 medium sized carrots, peeled and halved at length
- 250 ml chicken stock
Directions
- 1Mix all sauces and spices together to form a paste
- 2Saute ginger and chicken together until chicken is browned on all side. Add carrots
- 3Add chicken stock and simmer until carrots are soft
- 4Add the rest of the ingredients, cover pot and simmer until stew thickens, for about 25 minutes
- 5Enjoy with rice, mash or any pasta of your choice
