Well, here's a novel idea of cooking kari ayam (chicken curry). You usually simmer the chicken over the curry (amongst other things) in a pot, yeah? This time, Hadi took the curry paste from last time, added some water, mixed the chicken in and poured the whole thing into a shallow baking dish. Everything was easy sailing from then - he just baked it for about 40 minutes (skin-side down), the usual time for a roast.
And how did it turn out, heh. The chicken was a bit bland on the inside, but that was not a problem because there was plenty of gravy to sop it up with. I also had a piece of bread to mop up the gravy with. Yums~ The chicken itself was more or less similar to the one last time though, heh. Though I suppose this seems easier. Since you don't have to stir and stuff, I guess. It would have been nicer if the skin was a bit crisper, but since Hadi put it top down, it just soaked in the sauce. Which is good also. In any case, this was much better than the boys' last attempt at roasting curry chicken last year.
Oh, and as you might have spotted, Hadi decided to throw in another batch of his tongkengs. Heh. I tihnk he added extra stuff on it. Probably mixed herbs, from the looks of it.
Quote of the day: Buy a man a burger, feed him for a day. Teach him how to make a great burger, he's got good eats for life.
Here's a tip for next time. Bake the chicken curry in a tinfoil "envelope" and you will get much better results.
ReplyDeleteTo do a tinfoil envelope, fold a good size sheet of tin foil into two, then fold in the side edges twice over.
Chuck all the mixed chicken and curry, potatoes, herbs etc etc into the envelope, and seal the top. If you want, you can brush some egg yolk on all the sides to seal it.
Put in preheated oven, and 40 mins later, bobs yer uncle... delicious curry chicken heheh!
oooooooooo! That sounds like a great idea! I want to try it soon! Thanks for the tip! :) :) :D
ReplyDelete*drool* it sounds like it will make really nice curry chicken, with very little washing up. I can't wait, hehe.