Black Chicken Curry
Black Chicken Curry
Yes, you didn’t read wrongly and neither did you hear it wrongly. I just made Black Chicken Curry, and it is damn good. The Silkie Chicken is such a tiny little fella that the whole chicken would nicely feed one person. Of course I said that because my Wife didn’t want to even taste it, and therefore I had the entire chicken to myself. It was shiok!
The thought of cooking it in anything else other than Chinese medicinal herbs is already in and of itself sacrilegious to many. But, I am an irreverent servant-less home cook, who is always willing to test and try something different. I am almost always ready to challenge the norm. I see it as my tribute to the many who love black chicken dishes, an ode of sorts if you like to black chicken lovers worldwide.
The taste was succulent, juicy, flesh was tender and delicious. The curry blended in very nicely into the relatively skinny poultry and in just 30 minutes, even the gelatinous chicken feet were nicely cooked through.
The curry powder mix was from my mother’s favourite Indian spices lady at CCWM that she would always buy from when she wanted to make her own style of curry chicken. Add coconut milk from freshly grated coconut flesh, and basically you will have a very delicious curry chicken.
Recipe
Ingredients
Black Chicken – 1 whole (also known as a Silkie due to its silk like skin texture)
Curry Powder Mix – $2 mix enough for chicken about 500 grams (I usually get this from my mum’s favourite Indian spices aunty at CCWM)
Coconut Milk – $2 of freshly grated coconut flesh or about 500 grams (you can get this at almost any vegetable shop in the market or any provision shop that sells a mixture of dry provisions and fresh groceries)
Method
1. In a claypot, pour in 3 tablespoons of olive oil (do add more if you need) you generally want to fry the powder into a paste-like state, so the quantity of oil you would need to adjust visually. Fry until fragrant.
2. Add the black chicken pieces to combine with the paste until it is more of less covered.
3. With a cloth bag or metal sift bowl, add the freshly grated coconut flakes. Pour about 2 bowls of water and proceed to press out the coconut milk into a bowl. Then pour the milk into the claypot until it covers the chicken pieces and turn up the heat to high. Cover the lid and let it boil with steam fuming for about 10 minutes. Lower the fire to a simmer for another 15 minutes or when you begin to smell the fragrance of curry chicken.
4. Add a teaspoon of sea salt or adjust the portion until it is reasonably salted. Serve hot with steam rice.
Bon Appetit!
Black chicken pieces, cut into four pieces with skin taken off
Fry the chicken pieces and combine with curry paste
Delicious Black Chicken Curry