This is true…check it out:
https://www.googlism.com/index.htm?ism=shaolintiger&type=1
Back in UK I used to be known as king of curry, I haven’t made a curry for a long time tho, so I was having some kinda cravings, so I decided to see if I was still up to making a mouth-watering pot of spicy love.
If you follow this, you should end up with about the same results..This is a healthy option curry with no coconut milk.
First up preparation, chop up your chillis (depending on how spicy you want it, can also use whole chilli padi if you like).
Plenty of onions, any kind is fine, big french onions or the smaller red ones, whichever you can get.
Diced garlic, normal rule is around 1 glove per person, plus a couple more. So the 4 people would be 4 diced and 2 whole, the whole ones just make some slits in them to help the flavour get out.
Then 3-4″ of roughly sliced fresh ginger.
Fry it all up in your curry pot with some oil and a little chilli powder, tumeric, cumin seeds, whatever you have lying around. put some sugar on the onions too to help then soften and brown. When frying the order generally would be, garlic, ginger, chillis, onions.
After that add in the chicken and give it a good stir. At this point you can sprinkle a little curry powder in the mix. I prefer chicken thighs as the bones from the chicken gives a nice flavour.
While you were doing the above, boil the kettle, in a jug or pot or whatever mix one chicken stock cube with 3/4 of a pint of water, make sure it’s dissolved, add in half the pack of curry powder and the 2 whole garlic gloves, give it a stir and leave it to sit while you continue (if you want to use chili padi, add them into the stock mix now).
Next add a whole tin of diced plum tomatoes (the plain ones without the herbs) and whatever veggie you fancy, this time I used ladies fingers, which is generally a good choice. Because tomatoes are naturally sweet, whenever you cook with them you have to add a good dose of salt, so do that now.
Also add in a few diced potatoes.
Then simmer on the lowest heat for an hour or so, really depends on how hungry you are and how’s your patience, the longer you simmer it, the smoother the flavour gets and the thicker it becomes. So after the hour it’s up to personal taste. I like around 1.5 hours. Just before it’s ready, perhaps when you put the rice in, throw in some aubergine.
Another 20 mins or so it’ll be ready to eat, and should come out looking something like this.
And yes I’m so pro, I don’t use a rice cooker, I cook my rice in a saucepan!
You might well have some left, so keep it in the fridge overnight, the next day heat it up in a pan and buy some nice roti canai from your local mamak, instant dinner!
You need your own cooking show – and we can all guest star. Yum.
curry king’s the pwn
and this is why you’re my favourite daily read.
oOOo this is not the lemak type, i think it’ll be interesting to try on. BTW i use a rice cooker just so that KEROL can use it. =/
i miss home-cook curry… 🙁
Your mum would be sooo proud of you !!!, master of the nations number one cuisine. Pah, AND I GENUINELY THOUGHT BRITS CAN’T COOK !!!
That’s more like a pot, than a pan?
Well it doesn’t matter, still, u are the pro! Next time snap a photo of yourself with the apron will ya?
Bon Appetite
Easy way out for guys who are lazy to cook : Get a wife 😀
Tried that, it didn’t work, I just ended up having to cook twice as much and wash twice as many dishes.
Pot, pan, who cares?
It’s a big ass casserole thing, the exact could be casserole pot or casserole pan, just depends where in the world you’re from.
Yeah it’s healthier and not so rich, pretty easy to cook too after the preperation part.
Such a huge misconception.
You should check out more posts in the food category 🙂
OMFG ROTFLOL
eh, no raisins in the curry like how the Brits do it usually?
Jokes aside, it looks great. I am impressed that you cook rice in a saucepan. I only do that when I am camping.
Ooooh! I love garlic! Can we come over and taste it?
wahhh nice….
Depends on what you mean by misconception. I know you can cook, I know Jamie Oliver can cook (plus some other English chaps I’ve met), but a lot of English i know just cook everything in lard … deep fried lard in extra lard with chip butties in lard with soggy peas … and lard!! lol
My Grandfather was particularly fond of dripping … and lard etc. (and black puddings and other stuff)
Probably why he died young.
My friend Greg (when he returns to visit his father etc) always complains about how everything his family eats over in UK is all cooked in lard too.
So, the misconception I believe comes about because of certain folks who do follow this stereo typical English Lard diet.
Or as my friend Neil from Hull says, even if it’s foreign food, like a kabab, you need to stick chips in it, or else the English won’t eat it!
So – from my experiences (and maybe they are incorrect), but there does seem to be a reason why the English have developed a reputation for not being great chefs. You, Jamie Oliver and the other chaps who can cook seem to be the exceptions to the rules. But, like I say, maybe they are incorrect. I didn’t eat too much when I was in the UK last, being a vegetarian and all …
i think my granny’s curry looks the best!
I second ST – when I was married I cooked for myself and my wife cooked for herself – and I got to do all the dishes!
If you’ve seen my allergy diet, you’d know why we cooked seperate meals.
Omg! I’m sooo embarassed… Ang moh also know how to cook curry … and all I can cook is Maggi mee 🙁 🙁
Thumbs up man, you rock 😛
ASDA doesnt sell cili padi :((
Tesco does dude so don’t worry!
Look for “Birdseye Chili”
Impressive.. ST..!
wahseh so malu lah… i’ve been cooking but never done curry before. must try yr easy peasy version one day :p
So clever. I can’t cook but will try to follow your cooking photo guide. Now I am hungry. Lunch time! Cheers!
hmm – not sure what style of curry is that, but mine would never be completed without cumin, a stick of cinnamon, kaffir lime leaf or daun limau purut, and last but not least the freakin famous curry leaves you can find in almost the garden of every house
thats like the typical thick gravy Malaysian Curry Curry
when i saw yours with tomato and aubergine and the ladies finger – thats more like a fish curry minus the tangerine
🙂
live with your mom. she’ll do everything. kih kih ..
Do you live alone? O.o
Yup sure do 🙂
Compliments to the chef. Imitation is the greatest form of flattery, no?
Teh Tiger curry –
https://www.malaysiabest.net/?p=111
*droolz* So… hungry…
If you’re a fan of curry, try Charm’s Cafe in One Utama. Their curry mee is DELISH! (It’s on the bridge, between the old and new wing!) =^-^=
goddamit, everytime i come here my mouth waters.
waah steady ah Shaolin!
Anyone wants to give it a shot and needs a tester… mmm.. *mouth watering*
Thanks for the tip..it’s gonna come in handy since I’m out of the country…
Damn it, man.
It’s the fasting month, and I’m here in Australia without any bazaar Ramadans to attend. And there you go posting photos of delicious food. Damn it. Me hungry.
wow.. very delicious looking..
“Diced garlic, normal rule is around 1 glove per person, plus a couple more”
Wot? A couple of extra gloves for each hand? 😉
Nice looking curry – especially minus the coconut milk for us “health freaks”. Sigh, this Mat Salleh mesti puasa…
when i first saw the title i thought it would be some English-style sweet curry, but no. u really can cook a typical curry! i am impress with the lady fingers and aubergine. who teach u anyway?