Welcome to CYB| Chea-Yee's Blog.

This blog captures the musings and anecdotes of the daily life of a Malaysian who is now living in Melbourne, Australia.


Eats: Making Dry Chilli Tomato Chicken

Ricky decided last night he was going to make dinner. 

Since I wanted to have something different (i.e Indian) apart from the usual Chinese fare that I normally make, I decided to kaypoh and help him out with the cooking.

In a large flat fry pan, heat up the oil and throw in shredded onions.

After the onions are browned and caramelised, throw in the raw cut up into bite size chicken. The amount you want to cook depends on the number of persons you are preparing for.

Stir fry until chicken meat is cooked.

In the mean time, in a separate smaller pot, cut up into small quarters tomatoes to be boiled separately.

Don't forget to throw in some gochu garu or chilli pepper powder or something similar. Also add on some chopped garlic, and chopped ginger. 

Continue to stir fry until gravy thickens.

In the mean time, put that separate smaller pot of tomatoes to the stove and put it to the boil.

Cut up some fresh chilli and throw it into the stirfry chicken mix in the pan.

Cover with a lid and put on low fire for about ten mins to let the chicken cook till tender. 

When the boiled tomatoes are squishy and ready, remove from the fire.

Chicken is now tender.

Pour that squishy tomato concoction into the bigger fry pan with the tenderised chicken mix.

Continue and put on low fire until the entire watery liquidy portion of the gravy has thickened.

This is now ready to serve. Enjoy it with rice, or pita bread. This portion was good for three adults.

Preparation time about 15 mins.
Cooking time took close to 45 mins.

Verdict: The gravy was fairly spicy but delicious!

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