Travelling ..... in cuisines all over the world!
Back again this year our summer trip through the cuisines all over the world with many new recipes and places to visit. This week we travel with:
Chicken Dalcha ( revisiting and the original recipe ) - Malaysia
(This recipe is Nuxia)
Dalcha The chicken ( Dalcha Ayam ) is a dish of Indian origin. It is, however, a very popular dish in Malaysia. It is prepared especially for special occasions. Among its ingredients, as in many oriental dishes, will make extensive use of coconut milk, as much fat and not very healthy (as instead we usually think), I decided for this fabulous chicken recipe dalcha to replace this ingredient with the cream of milk. It 'was a great success! And if you were to forward this dish, later I will give you a recipe for a fabulous recycling of the plate, obviously made by Nuxia! Enjoy your meal! At the end of the process recipe also found the original version of Chicken Dalcha.
2 curry leaves (optional)
6 small shallots, chopped
2 cloves garlic, minced
2 cm of ginger grated
5 petals anise stars in a single piece.
2 inch stick of cinnamon or a little cinnamon powder
For the vegetables:
1 can of green beans already cooked (or long beans) Valfrutta*
A little fresh chilli and spicy green and chopped
2 large tomatoes, chopped
50 g of chopped carrots
100 grams of eggplant, cut into cubes
2 tablespoons water
2 large potatoes, cut into pieces
300 g skinless chicken breast, cut into small pieces Amarori* or Fileni*
250 ml of water
125 ml of cream
1 tin of cooked lentils Cirio* or Valfrutta*
2 tablespoons tamarind juice ** (See the suggestions of Nuxia - down the recipe)
1 teaspoon curry powder
In a saucepan, heat oil and add all the ingredients for flavorings. Also add the curry powder. Fry little ingredients and pour the chicken and potatoes. Sauté for 3 minutes. add the lentils with their cooking liquid, carrots, tamarind juice, the diced eggplant, two tablespoons of water plus 250 ml. Allow to cook for twenty minutes. Add tomatoes, green beans, chilli and cream. Season with salt. Cook for 10 minutes or until the sauce will thicken. Remove the star anise and cinnamon stick and serve.
If you want to try the original recipe, the Chicken Dalcha:
Replace 125 ml of cream and 250 ml of water with coconut milk or you'll need 375 ml of coconut milk. It is inserted in cooking, immediately after the browned chicken.
Recipe of 15/07/2013
The Suggestions of Nuxia
** To prepare the Tamarind juice: Boil a glass of water. Shell the tamarind, rinse it under running water to clean off any impurities. Cut the tamarind into pieces and let soak in hot water for at least half an hour. The juice will be ready.
- If You do not like the taste too strong, reduce the dosage to 1 shallot and garlic remove the central core (ie the part of the inner green 'garlic) to obtain a more delicate aroma of the dish.
*Product brand recommended