Ratha’s Curry Chicken Sauce

Description

The quintessential Malaysian curry dish, this Chicken Curry Paste combines the rich flavours of coconut cream with fragrant lemongrass, the spice of ginger and chilli powder.

Just add water and in 10 minutes, your steaming dish of chicken curry is ready to be served.

Ratha’s Curry Paste does not contain any artificial flavours or colouring and is purely vegetarian.

 

REQUIRED INGREDIENTS:

• 1 packet of paste • 400g chicken • 375m1 or 11/2 tea cup of water • 2 or 3 tablespoon coconut cream or evaporated milk

 

 

 

METHOD OF COOKING :

1 Put chicken and water into pot, cover and cook over medium heat for 5 minutes.

2 Add the paste, cover and simmer over medium heat for 5 minutes.

3 Add in the coconut cream or milk, bring to boil and serve.

PASTE CONTENTS: Chili Powder, Lemongrass, Garlic, Ginger, Onion, Salt, Palm Oil and Coconut Cream.

 

PES KARI AYAM (Bent Berslh: 150 gram) • 1 pek pes • 400g daging ayam • 375m1 atau 11/2 cawan air • 2 atau 3 sudu besar Santan atau Susu Isian Sejat

 

CARA MEMASAK:

1) Masukkan daging ayam dan air kedalam periuk, tutupkan periuk, masak dengan api sederhana selama 5 minit.

2) Masukkan pes, tutupkan periuk, masak dengan api sederhana selama S minit.

3) Masukkan Santan atau susu ‘man sejat sehingga mendidih dan siap untuk dihidangkan.

BAHAN-BAHAN: Serbuk Oh, Serai, Bawang Putih, Halia, Bawang, Garam, Minyak Sawit dan Santan.