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Quick eurasian curry captain Recipe

Quick eurasian curry captain Recipe

Quick eurasian curry captain Recipe

Savour the mouth-watering European and Asian aromas in this dish of roasted chicken and smoked bacon cooked with spicy sweet soy to create an enticing combination of unusual Portuguese Eurasian flavours. This recipe comes from my sister-in-law’s family kitchen, where the exploration of aromas and tastes is always invited.

Ingredients :

    • 2 tablespoons olive oil
    • 1 kg (2 lbs) store-bought roasted chicken, cut into bite-sized pieces
    • 250 g (8 oz) streaky smoked pork or bacon, cut into chunks
    • 1 large onion, cut into chunks
    • 1/2 cup (125 ml) Sambal Oelek Chilli Paste (page 26) or other sweet chilli paste
    • 1/2 tablespoon thick sweet soy sauce (kecap manis)
    • 1 tablespoon soy sauce
    • 1 tablespoon tomato paste
    • 3 potatoes, peeled and parboiled, then drained and sliced into chunks
    • Fresh juice of 1 lime

Method :

    1. Prepare the Sambal Oelek Chilli Paste.
    2. Heat 1 tablespoon of the olive oil in a wok and stir-fry the chicken and pork over medium-high heat until crisp, 1–2 minutes. Remove from the heat and set aside. Add the remaining oil to the wok and stir-fry the onion and Sambal Oelek Chilli Paste over medium heat for 1–2 minutes until fragrant. Remove from the heat.
    3. Combine all the ingredients, except the lime juice, in a large saucepan or pot and cook over medium heat for 5–10 minutes, stirring from time to time, until the sauce reduces. Season with the lime juice and remove from the heat. Serve immediately with bread and steamed rice.

SERVES : 6–8     
COOKING TIME : 15 mins