I’ve been busy preparing for my trip back to Singapore. I can’t wait to meet up with family and friends - catch up with news and share my experience. Besides all this, I have one other goal. I would like to go to Malaysia and feast!!! After almost a year of mainly home cooked food, I wonder if my stomach will balk at the intake of MSG and all the unhealthy ingredients which go into fast food and restaurant meals. But I’m sure I’ll recover from it soon enough. Before I leave and enjoy my food, family and friends, I thought it’d be great to share a super simple chicken dish. I had my mom call up my aunt and then e-mail me this recipe. So if it’s that good, you should try it.

Oh and do leave me a comment if you’ve tried it.

Ingredients:
1 whole chicken or 8 pcs of breast or any other cut
2 tbsp vegetable oil
salt to taste
1/2 cup evaporated milk or coconut milk
3/4 cup water

Ingredients to blend into a paste:
1 medium sized onion
1 inch ginger
1 inch galangal(lengkuas)
1/2 tsp tumeric (kunyit)
2 small garlic
1 stalk lemon grass (serai)
1 green chilli

Garnish:
Cherry tomatoes
Cilantro

Method:

1. Heat oil, add blended ingredients and fry till fragrant.
2. Add water, tumeric, salt and chicken. Cook under medium heat.
3. When chicken is cooked, add the milk. Bring to a boil and turn off the heat.
4. Garnish and serve hot with rice.

Tips:

• Use chicken cuts with the bones in it for a more flavorful dish.