This is a classic Indian vegetarian dish. But we have tweaked the recipe to suit the Malaysian taste buds. And of course add in chicken as our all-time favorite meat. Bitter gourd is definitely a healthy vegetable, especially for those with diabetes mellitus. It's nutritious and can help to prevent blood sugar level hikes after meal.
The star ingredient here is my Honey Hub Tualang Honey with curcumin which is bursting in antioxidant content. It's supposed to be drank directly. But we are not big fans of the tardy taste and texture. So it's become my marinate instead.
1 bitter gourd
2 tomatoes, sliced
2 tsp salt
1 brown onion
1 tbsp Garam Masala
1 tbsp curry powder
500g chicken chunks
1/2 cup M&S coconut milk/evaporated milk
4 tbsp Honey Hub honey with curcumin
Marinate chicken in Honey Hub and 1 tsp salt for at least 30mins.
Halve bitter gourd lengthwise and cut into 2-3mm thick slices.
Immerse bitter gourd slices in water, just enough to cover with 1 tsp salt for 30mins. Then lightly squeeze , wash and strain to remove bitterness.
Cut cauliflower into florets. Blanch in boiling water for 5 minutes until cooked. Strain and set aside.
Sautee bitter gourd until slightly brown. Set aside.
Slice brown onion then sautee in wok until caramelized.
Add garam masala and curry powder. Fry until fragrant.
Add coconut milk.
Add bitter gourd, cauliflower, tomatoes. Simmer 10-15minutes over low heat.
Serve with Basmathi rice or chapatti!