Black chicken

Black chicken is a strange name for a recipe, but this is a modification of a beef recipe I found on Poh’s Kitchen.    Although the list of ingredients is long enough, the dish is very easy to throw together – just remember to keep an eye on it.  I used chicken thighs (bone-in) and left the dish to cook for around 40 minutes.  I also added potatoes just out of habit.    My dish wasn’t super dark – I used regular palm sugar, but taste-wise, it was a winner.

Here is my take on the recipe.

Ingredients: (serves 2)

  • 2 tbsp vegetable oil
  • a handful of mint leaves
  • a handful of curry leaves
  • 1 tsp chilli powder
  • 2 tbsp meat curry powder
  • 1 red onion, peeled a sliced
  • 1 clove of garlic, peeled and chopped
  • 1 inch ginger, peeled and sliced
  • 1/2 can of chopped tomatoes
  • 1/3 cup of water
  • 2 chicken thighs, bone-in
  • 1/2 tsp caster sugar
  • 1 tsp palm sugar
  • 3 tbsp kicap manis (dark soy)
  • salt to taste
  • a handful of baby/new potatoes

Method:

  1. Heat oil in a pan
  2. Once hot, fry the mint and curry leaves until fragrant.  While they fry, mix the chilli and curry powder in a bowl with a drop of water to form a paste
  3. Fry the onion, garlic and ginger until fragrant
  4. Add the curry paste to the pot, mix well and leave to cook for 3 to 4 minutes
  5. Add the remaining ingredients, give them all a good mix in the pot
  6. Leave to cook for 40 to 45 minutes over low heat
  7. Serve with rice

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2 thoughts on “Black chicken

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