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Hainanese Thai Inspired Colonial Chicken Curry Recipe: Healthy recipes by Tefal

I am excited to share with you my latest recipe creation, a Hainanese inspired Thai Colonial Chicken Curry!

Why the long name?

Well, its based upon 2 recipe inspirations. One is a chicken curry that was taught to me by a Hainanese uncle more than 2 decades ago in Australia. I learnt from him how to use the popular Keen’s curry powder and milk to cook a mild and delicious curry. The 2nd inspiration was from a recent trip to Thailand where I was inspired by make tom kha gai.  I put these two recipe ideas together and it really worked! This healthy chicken curry is made with very little oil, no coconut milk and with relatively little effort as you don’t have to fry the rempah.  But it produces a curry that is mild, yet packed with flavour that the kids will love!

I will also show you how to cook a simple chap chye in under 10mins which is like the soft gooey type they serve at the scissor cut rice places! The whole recipe can be done within an hour and packed neatly into Tefal’s new airtight, microwave and freezer proof boxes to bring to work or school.

By preparing your own meals, you can ensure that the whole family gets to eat good wholesome meals regularly!

Here are the two recipes:

Leslie’s Colonial Chicken Curry

Chicken 350g 3 thighs diced
Salt 1/2tsp
Pepper 1/2 tsp
Sesame oil 2 tsp

Skim milk 250ml
Kaffir Lime Leaf 6 leafs
Galangal 6 slices
Lemongrass 1
1 medium onion
Thai curry powder
Fish sauce 2 tsp
Sugar 2 tsp
Lime juice 1 Tbsp
Cornstarch 2 tsp dissolved in water

Cut chicken to 1 inch cubes
Season salt, pepper and sesame oil and leave to marinade for 1/2 hr

Sauté chicken meat till brown on both sides but still raw inside. Set aside

Add milk to pan and deglaze. Add onions, kaffir lime leaves, galangal and lemon grass and simmer till you can smell the fragrance, about 3 mins. Add chicken, curry powder, fish sauce, sugar and season to taste. Add cornstarch and thicken. Squeeze lime juice and stir then serve.

Chap chye recipe

Cabbage 1 head
Black fungus – 1 cup soaked
Dried prawns 1/2 cup
Garlic 4 cloves – chopped
Fish sauce 2 tsp
Water 100ml
Sugar 2 tsp
Dark soy sauce 1 tsp
Tapioca or corn starch 2 tsp dissolved in water.

Cut lettuce into 4cm wide wedges and soak in water for a few mins. Heat ClipsoDuo pressure pot and add 1 Tbsp oil. Add garlic and fry for a min. Drain the dried prawns, chop them up and add to the pot. Fry till fragrant and add cabbage and black fungus. Stir fry briefly to mix the ingredients. Once the cabbage has started to wilt, add 100ml water and pressure cook for 5mins.  De-pressurize and carefully lift the lid.  Add a teaspoon of dark soy sauce and some tapioca starch dissolved in water to thicken the sauce.