Recipe Ingredient
- 1.5 kg chicken, chopped into bite-sized pieces
- 400g potatoes, cut into wedges
- 2 tomatoes
- 6-7 tbsp oil
- Spices (A) - ground:
- 10 dried chillies, deseeded
- 5 red chillies, deseeded
- 30 shallots
- 4 cloves garlic
- 2½cm fresh turmeric root
- 2cm galangal, sliced
- 3 stalks lemongrass
- 1 tbsp dried shrimp paste (belacan)
- Spice (B) - mixed with enough water into a paste:
- 3 tbsp meat curry powder
- 1 tsp coriander powder
- 1 tsp fennel powder
- 1 tsp cumin powder
- Ingredients (C):
- 2 star anise
- 4cm cinnamon stick
- 3 cloves
- 5 cardamoms split
- 2 stalks curry leaves
- Ingredients (D):
- 1 litre thin coconut milk
- 200ml thick coconut milk
- Seasoning:
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp light soy sauce
Instructions
- Heat oil in a deep pot. Add spices (A), (B) and (C). Fry until fragrant and oil rises.
- Add chicken and 1 cup thin coconut milk. Cook to the boil. Reduce the heat and simmer for a while. Add thin coconut milk gradually.
- Add potatoes and tomatoes; cover and continue to cook until meat is tender.
- Pour in thick coconut milk and adjust with seasoning to mix. Bring to a boil until oil rises. Serve curry with the steamed turmeric rice.
