Alagappa curry powder is undoubtedly one of the best curry powders available.  Made in Penang and Kuala Lumpur, Malaysia, Alagappa Curry Powder is available at some Asian supermarkets in Australia.  However, the most reliable source is from Wayne 'Whisky' Carter. Whisky can be contacted on 07 5455 5420.

Chicken Curry Recipe

Ingredients (four people):

• 1 X 25gm packet Alagappa Curry Powder.
• 500gms skinless chicken breast diced into 1cm cubes.
• 2oz butter.
• 1-2 cloves garlic (thinly sliced) or two teaspoons of bottled garlic paste.
• 1 green apple peeled and sliced.
• 1 onion sliced into rings.
• 3 Large potatoes peeled and quartered.
• 1 tablespoon flour.
• 1 litre chicken stock (stock cubes can also be used).
• 1 pinch of powered ginger.
• 1 pinch of powered tumeric.
• 1 tablespoon of fruit chutney.
• 1 Tin Coconut Milk. (Sometimes referred to as Coconut Cream).
• Salt and pepper (optional).
• Squeeze of lemon juice.
• Handfull of sultanas.

Recipe:

1.  Melt butter and fry onion, garlic and apple for a few minutes.

2.  Add curry powder and flour stirriing continuously to ensure that it does not burn. Blend in two-thirds of the stock while stirring.

3.  Bring to boil and cook until a thin sauce.

4.  Add chicken, potatoes, spices, chutley and lemon juice. Cook for 15 minutes.

5.  Add remainder of stock, the tin of coconut milk and the sultanas.

6.  Slow cook on a low simmer setting for approximately one hour ensuring that the potatoes are properly cooked. Stir occasionally but not too vigorously otherwise potatoes may disintergrate.

7.  Curry is now ready to serve and enjoy.

8.  Cook rice as per normal.

9.  Be sure to freeze any left-over curry for consumption later.  It 'matures' with age!

Clean-Up: Wash utensils pans etc as per normal.

Beef Curry.

Lance - Alagappa Guru!

22 March 2009.