One-Pot Curry Dish

My family's 'One-Pot Curry Dish' is simple to prepare with several veggies which are commonly used to cook curry, dried beancurd or commonly known as taupok and some chopped bite-sized chicken.  This curry dish goes well with either rice or bread, and here's something to share from my family's photo album.....

Curry with rice and lettuce on the side

Curry with bread and coleslaw on lettuce cup 

With greatest pleasure I would like to share the recipe for this One-Pot Curry Dish......

What you need:

• 3 red chillies (wash, remove seeds and cut thickly)
• 5 shallots (peel, wash and slice thickly)
• 5 garlic (peel and wash)

Blend with 2 tbsp of cooking oil until fine paste

which makes half cup of chilli paste

• RM1.50 of curry paste (purchase from wet market)

• 10 pcs. taupok (to be cut into half)

• Chicken thigh and wings (cut into bite-size pieces)

• Cabbage (tear into slightly bigger pieces, wash and drain)
• Longbeans (cut into your desired length, wash and drain)
• Brinjals (wash and cut just before cooking as cut brinjals browned easily)

• 1 grinded coconut (not in picture) - mix with half bowl of water to obtain the first squeeze of thick coconut milk, then mix with another bowl of water to obtain the second squeeze and leave aside individually for later use.
• 3 tbsp cooking oil
• water for use during initial stage of cooking.
• salt and msg (to taste)

Few simple steps to follow:

1. In a deep heated wok, put in 3 tbsp of cooking oil, when oil is medium heat add in the grinded chilli paste and fry till slightly brown.
2. Add in the curry paste and mix till well combined, stirring often to prevent from sticking onto the base of the wok.
3. Add in the chicken pieces and stir well till the meat turns pale.
4. Add in about half bowl of water, follow by long beans and stir well.
5. Add in some salt and msg, cabbage, brinjals and stir till well combined.
6. When it comes to a boil add in the second squeezed coconut milk, stir constantly to ensure all the ingredients are properly cooked through.
7. Add in the the taupok, stir to mix and taste for correct seasonings.
8. When the dish is done, add in the thick coconut milk, give it a quick stir till well combined and when it comes to a boil, off the heat.
9. The One-Pot Curry is ready and it's time to serve..........

Notes:

1. The amount of ingredients used depends on individual family.  I love brinjals, so each time I cook this dish I will definitely put in more brinjals.
2. Do not over-cook the vegetables as they will continue to cook further even in the pot when the heat is switch off.
3. As usual, do not over-boil the first squeeze of thick coconut milk, it must be added last when all the ingredients are cooked and once it comes to a boil the heat must be switch off, this is to prevent the coconut milk from curdling which spoils the texture and taste of the curry.