Malay Fried Rice

Malay Fried Rice

Ingredients

250g cooked rice

2 chicken breast cut into strips

1 TBS oil

1 TBS Honey

2 Onions

1 Red Pepper

2 Cloves of Garlic

½ tsp chili powder

1 TBS Curry Powder

4 TBS Soy Sauce

150g Frozen peas

1 egg (per person)

Cook chicken on a high heat for a few minutes

Add honey and cook for another 5-10 minutes

Remove chicken from pan and set aside

Add onion and garlic and cook for five minutes

Add pepper and cook for 2 minutes

Add chili and curry powder – cook for a couple of minutes

Add rice and peas

Add soy sauce

Stir

Add the chicken

Fry an egg per person and serve on top of the rice

Prawn and Pea Curry

Ingredients

300-400g of peeled king prawns

2 tins chopped peeled tomato

1 small jar Colmans English Mustard paste (use 2 tsp)

2 green finger chilies

2 tsp nigella seeds

1 tsp turmeric powder

1/2 tsp chili powder

Juice of 1/2 lemon

Salt

1-2 tsp brown sugar

1 cup petit pois-frozen or fresh

Vegetable oil

1 bunch fresh coriander for the garnish

1 sliced red chili for garnish

For the rice

2 cups Basmati white rice

4 cups water

4 black cardamom pods

1 tsp cumin seeds

1 bunch fresh dill

Vegetable oil

Pinch salt

Method for the rice

1. Heat 2 tbsp oil in a deep saucepan - add cumin seeds and cardamom and wait for them to fizz- now add the rice and toss into the oil.

2. Add in the water and simmer until almost dry.

3. Toss in the chopped dill and a pinch of salt and stir through.

4. Tight lid on and heat off-Wait for 10 minutes while you cook the prawn curry

For the rawn curry

1. In a large wok style nonstick pan, add two tbsp oil and heat. Add nigella seed and green chili pierced.

2. Add tomato, sugar, turmeric, chili and simmer, use water to loosen if need be but allow to caramelise and become rich.

3. Add the mustard paste and seasoning along with the peas mix well and then add prawns and simmer for minutes until just cooked.

4. Add a squeeze of lemon. Taste and adjust seasoning. Add a little chopped fresh coriander.

5. Garnish with fresh coriander and red chili.

Trinidad Curry

Trinidad Curry

Ingredients

• 4 pounds Chicken Pieces (I Used Legs And Thighs), Rinsed, Skin And Fat Removed
• 2 teaspoons Salt
• Cracked Black Pepper
• 1 teaspoon Yellow Mustard
• 1 whole Medium Onion, Halved
• 1 whole Tomato, Quartered
• 8 cloves Garlic
• 8 sprigs Cilantro
• 2 Tablespoons (rounded) Curry Powder (I Used A Trini Mix)
• 2 teaspoons Turmeric
• 4 Tablespoons Vegetable Oil
• Jalapeno Pepper, Sliced (optional)
• Potatoes (optional)

Preparation Instructions

Place chicken in a bowl. Sprinkle with salt and add mustard.

In a food processor, chop half the onion, tomato, cilantro, garlic, and black pepper (or jalapeno/habanero).

Add mixture to the bowl. Stir the whole mixture together so that the chicken is totally coated in the seasoning ingredients. Allow chicken to marinate for at least two hours.

After chicken has marinated, make the curry slurry: 

Add curry powder and turmeric to a bowl. Pour in 3/4 cup water and stir until dissolved.

In a large skillet, heat the vegetable oil over medium-low heat. 

Pour in the curry slurry and cook for a few minutes, stirring constantly. 

Curry slurry will deepen in color. 

If the mixture becomes too dry during cooking, add a little water.

When the curry slurry has become a thick paste, chop the other half of the onion and add it in. 

Allow the onions to soften, then add in the chicken. 

Stir to coat the chicken, then cook, half covered, for five minutes. 

Turn the chicken, then add in 1 to 2 cups of water. 

Shake the pan and allow the chicken to cook until done, stirring every five minutes. 

Cook for about 20 to 15 minutes.

At the end, be sure to taste and adjust salt and pepper. 

Serve chicken over rice; spoon sauce over the top.