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Before you jump to Grandma's chicken curry special recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.
You already know that you should have a healthy heart. Here’s something for you to think about: if your heart isn’t fit then the rest of you won’t be either. You already understand that regular workout and a healthy lifestyle are imperative in terms of the general health of your heart. Did you know, however, that a number of specific foods are terrific for making your heart be healthier? In the following paragraphs, you will learn which foods are beneficial for your heart.
Fish is basically the healthiest food out there. You’re probably already aware of this because your physician has instructed you to eat some fish at least two or three times every week. This is particularly true if you’ve got heart problems or if your heart is unhealthy. Fish contains a lot of Omega 3’s which are what enables your body to process unhealthy cholesterol. Try eating fish in two meals every week.
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We hope you got insight from reading it, now let’s go back to grandma's chicken curry special recipe. You can have grandma's chicken curry special using 13 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Grandma's chicken curry special:
- Get Main
- Prepare 1/2 kg chicken parts (can be wing, thigh or drumstick)
- Prepare 2 potato, medium, peeled and cut into wedges
- Prepare Spice
- Take 1 yellow ginger (turmeric), peeled outer skin, sliced (please use glove to avoid stain)
- Prepare 1 blue ginger (galangal), peeled outer skin, sliced
- You need 1 lemongrass, trim the root and discard green upper portion, use only white stem
- You need 20 small purple onion, peeled and chopped
- You need 6 dried red chilli, soaked in water to soften, remove seed and cut into tiny bits (please use glove)
- Get Other
- Get 200 ml coconut cream/milk, do not dilute
- Take 300 ml water
- Provide 3 tbsp cooking oil
Instructions to make Grandma's chicken curry special:
- Wash chicken parts with coarse salt and rinse clean with water.
- For those not sure what the spices look like. Here is a photo taken before being pounded/grind.
- Grind/pound each spices one by one, then mix together to grind/pound. If you using pounder, crush/smash the lemongrass in mixture. If you using grinder, crush/smash the lemongrass separately, do not grind lemongrass.
- Heat cooking oil in frying pan using medium heat. Stir fry the spices till fragrant for 3 minutes.
- Add in chicken parts. Stir fry till chicken evenly mixed for 5 minutes.
- Turn off the heat. Add coconut cream/milk. Stir everything till chicken parts evenly coated.
- Scoop everything in frying pan to a big pot. Add in potato and water. Use low heat to simmer for 20 minutes. Do not cover the pot completely to avoid boiling over. Stir the curry frequently to avoid curry being burnt at bottom.
- Ready to serve with rice while hot.
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