Dry Curry Wingette (Kari Kering Kepak (tengah) Ayam)

Hari ni, pagi-pagi buta dah bertekak ngan kakak ipar aku bila dia suruh aku masak.  My usual remark will be ‘aku nak keluar jap lagi!’.  Lately, it almost became our usual daily battle.  Though I’m always on the winning side, today I suffer a terrible lost when my brother step in and asked me to prepare this dish!  My fault, because I made this a few weeks ago and he kinda like it.  My brother never fancies any food that has coconut milk in it. Unless it is dessert!  But he likes my curry.  It’s a doomsday conspiracy and I’m in the middle of it.  After much slaying each other, stabbing with some piercing words and such, I lost! Haha. 

I was taught this recipe about 15 years ago, but never once in my life made it in my kitchen until recently. Why? I’m not sure myself. Well, back to the cooking. When I give in, I don’t give it a 100 percent. I agree with the condition that they have to do the mis en place. I act solely as the cook! Yes! they don’t totally win do they?

 Let’s look at the how to :-

2kg wingette
1 kg of potatoes, peel and cut into chunks
½ cup of cooking oil
20 shallots (Slice thinly)
10 cloves of garlic (slice thinly)
a few slice of ginger
4 stalks of lemongrass (crush)
2 sticks of cinnamon
3 star anise
5 tablespoon of curry powder

1 tablespoon of chilli flakes or chilli powder
2 tablespoon of dark soysauce (this is just to enhance the colour, so you can leave this out if you wish)
1 ½ tablespoon of sugar
Salt to taste
Ajinomoto (MSG/Flavour enhancer) to taste
1 pack of coconut milk (or 1 grated coconut, blend with some water and strained to extract the liquid)

Method :-

Marinate chicken with some salt and ajinomoto for about an hour.
Heat up oil in a wok and fry the potatoes until fragrant and tender, lift and leave the oil in the pan
Sauté the shallot until fragrant
Add in the sliced garlic and ginger
Add in lemongrass, star anise and cinnamon until they both become aromatic
Add in the wingette and fry until the chicken halfway cook
Add in curry powder, chilli flakes and soy sauce.  Stir every once in a while.
Add in coconut milk, sugar, salt and ajinomoto to taste.
Let it simmer under slow heat till the chicken cooked through and the gravy thickens.
Add in the fried potatoes, stir for about 5 minutes or so.

Ready to serve!

Make sure lepas makan jangan gaduh gaduh!!