Chinese Recipes | Cooking Tips | Good Eats

Rasaku Chicken Curry Mix is a premix that has coconut cream powder, coriander, onion, sugar, chili, cumin, fennel, garlic, tumeric, cinnamon and star anise. A premix is especially useful if you are a cook who does not have a pantry stocked with spices. Besides, the shelf life of some spices is only one year, and if you had bought the above list of spices in a moment of zest to make chicken curry, and you only cook it once, then you may have to throw out the spices after a year as spices lose flavor over time.

This curry chicken recipe is idiot-proof.

Ingredients (serves 4):

- 1 pkt, Rasaku Chicken Curry Mix
- 450ml warm water (about 1.75 cups)
- 500g chicken pieces (about 1lb)
- 1 potato, boiled and cut into pieces
- 1 small carrot, sliced
- 3 tbsp vegetable oil

Method:

1. Add warm water into a saucepan large enough to put your chicken pieces. Mix in contents of the two sachets provided. (One sachet contains coconut cream powder, the other contains the curry spices.) Stir well and bring to boil.

2. Add chicken, vegetables and cooking oil. (I used a chicken leg quarter because it is more tender than chicken breast. I left out the vegetables this time round.)

3. Simmer for 25 minutes or until chicken is cooked. (Because the chicken leg quarter is quite big, I took a much longer time to cook the chicken. The chicken is cooked when no more blood oozes out.)

4. Serve with steamed white rice.

Cooking Tip:

A tip that the Rasaku manufacturers gave was to add one teaspoon sugar if the gravy is too spicy.