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食譜

Aloo Masala Thosai With Chicken Curry

材料

Rice batter:

  • 150 gm Cooked Kinmemai Better White™ Rice – 150 gm rice and 225 gm water. Steam for 30 minutes and chill down.
  • Rinse and soak in water overnight:
    • 100 gm Raw Kinmemai Better White™ Rice
    • 150 gm Urad dhall
    • 2 gm Fenugreek seeds
  • 550 gm Water
  • 5 gm Plain yogurt
  • 100 gm Cooking oil

Aloo Masala:

  • 500 gm Local potatoes – Wash, peel, cut into chunks, boil till cook and set aside.
  • 3 gm Mustard seeds
  • 3 gm Cumin seeds
  • 5 gm Meat curry powder
  • 1 gm Curry leaf
  • 100 gm Onions – Chop
  • 100 gm Water
  • Salt to taste

Chicken Curry:

Herbs & Spices:

  • 200 gm Cooking oil
  • 10 gm Cinnamon – Toast lightly
  • 1 pc Star Anise – Toast lightly
  • 1 stalk Lemongrass – Wash and smash
  • 2 pcs Lime leaves – Wash and pat dry
  • Blend:
    • 60 gm Chilli paste
    • 100 gm Shallot – Wash, peel and smash
    • 40 gm Ginger – Wash and smash
    • 60 gm Garlic Blend – Wash, peel and smash
    • 5 gm Belacan
    • 40 gm Meat curry powder
  • 500 gm Chicken boneless leg – Cut into cubes
  • 700 gm Water
  • 200 gm Potatoes – Peel and cut into cubes
  • Salt to taste
  • 10 gm Sugar
  • 15 gm Chicken Powder
  • 150 gm Coconut milk

Serves: 7-10

烹調方法

Thosai Pancakes:

  1. Blend all ingredients till smooth batter and leave in a warm place for 8 hours before pan-frying.
  2. Preheat a hot pan. Drizzle a little oil on the hot pan.
  3. Scoop the batter using a ladle and slowly pour onto the pan and spread in a oval shape.
  4. Flip the other side and cook thoroughly until crispy.
  5. Serve with Masala and Chicken Curry.

Aloo Masala:

  1. Heat up pot or wok. Lightly fry the onions.
  2. Add in curry leaf, mustard seeds, cumin seeds, salt and curry powder. Continue to stir-fry for 1 minute.
  3. Add in potatoes and water.
  4. Fry until moisture almost dries up. Remove and set aside for wrapping.

Chicken curry:

  1. Heat up pot with oil and stir-fry all the herbs & spices until fragrant.
  2. Add in the chicken meat, water, potatoes and continue to cook for about 20 mins.
  3. Season with salt, sugar and chicken powder. Simmer for about 10 mins.
  4. Lastly add in coconut milk to have a creamy texture.
  5. Serve with Thosai and Masala.

Recipe Credit: Chef Eric Teo, Master Mentor, Asian Culinary Institute

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