Dinner Tonight: Indofood’s Gulai
Saturday, July 4th, 2009Although I love cooking, and don’t really mind spending some extra time in the kitchen if the recipe so calls for it, there also comes a time when I don’t feel like spending too much time in the kitchen. In this case, I turn to my trusty Indofood instant spices collection. Last Saturday was one of those nights, because we came back a little bit late from our monthly grocery shopping.
This time, I used Indofood’s gulai (oriental curry) spice package to cook boneless chicken thighs in. Although the package says it already contains all sorts of spices including coconut milk, I still added some real coconut milk (or as real as UHT processed coconut milk can be). I first fried the chicken to brown them slightly so it does not look too pale, and when it was browned, I added the spice package and stirred it until fragrant. Then, I added some 400 ml of water, really gradually to give some time for the chicken to absorb the spices. When all water was poured and it came to a boil, I added about two tablespoons of the ready made coconut milk and stirred often for a few minutes to prevent it from breaking. In no time, a delicious dinner is served!
