Malaysian Chicken Curry
Herb and spice concentrates recipe
Ingredients for 1 litre (1.2 quart)
120g / 4oz coriander seeds, ground
40g / 1.35oz chillies dried or 80g fresh chillies
15g / 0.5oz cummin seeds, ground
20g / 0.65oz poppy seeds, ground
10g / 0.35oz tumeric powder or 30g fresh tumeric
6g / 0.15oz black pepper
30g / 1oz ginger fresh
80g / 3oz shallots
15g / 0.5oz garlic water
Preparation / Filling of beaker
1. Dice shallots, ginger and garlic.
2. Soak dried chillies in hot water.
3. Put all the ingredients into a beaker.
4. Press down well.
5. Ensure surface is level, cover and freeze at -22° to -25°C (-8°F to -13°F) for 24 hours.
Method / Pacotize
1. Pacotize the whole beaker, which results in a curry paste.
2. Fry 4 pcs cardamon, 3-4 pcs star anis, 5 pcs clove and 6 cm (2 inch) long piece of cinnamon bark in 100 ml (4 fl.oz) oil until fragrant.
3. Add the pacotized paste and continue frying on low heat until the water has evaporated and the oil settles on top.
4. Mix in pieces of chicken and simmer in the paste for a few minutes.
5. Add the Santan (coconut milk of 2 coconuts) and boil until the chicken is cooked.
6. If the sauce is too thick, more Santan or a little water can be added.
7. If desired, potatoes and tomatoes can be added to the curry.
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The concept
Used as a sorbet and ice cream maker, Pacojet produces an end product of the highest quality when using only fresh, natural ingredients. Watch this clip to see how easy it Is. Watch >>
Set up and use
Compact in size (countertop), Pacojet fits in every kitchen. No special installation required and it plugs into a standard socket.
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Speed and flexibility
Processing is fast and fully automatic. To make one portion (approx. 3.5 oz) takes just 20 seconds and will process only the number of portions programmed, and leave the remainder in the beaker untouched!
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Coupe set
The Coupe Set accessory kit turns PACOJET into a cutter, blender, foamer and creamer. Designd to expand Pacojet's applications to the processing of fresh, non-frozen foods.
the 3 attachments can cut, chop, grind, puree, mix, blend, foam or whip a large variety of fresh,raw or cooked meats, fish, herbs, fruits, vegetables, spices, nuts or dairy products. Processing is fully automatic and takes just 60 seconds to turn 2 lbs. of fresh beef, salmon tuna or shrimp into a fine tartare. Other ingredients such as herbs, spices and seasoning can be added to the Pacojet beaker at the same time to produce a high quality end-product that's ready to serve.
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Read before using
To use the Pacojet system to its full potential, we suggest reading through the instructions for optimum results.
Watch >>Order DVD
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