Recipe Ingredient
- 750g chicken, cut into serving pieces
- 300g sweet potatoes, peeled and cubed
- 4 tbsp oil
- 50ml thick coconut milk
- 200ml water
- Ingredients (A):
- 2 bay leaves
- 1 stalk curry leaves
- 4 cm cinnamon stick
- 2 cloves
- 1 star anise
- 3 cardamoms
- 1 stalk lemongrass, smashed
- Curry paste (B):
- 10 shallots
- 5 cloves garlic
- 4 candlenuts
- 3cm ginger
- 2cm fresh turmeric
- 6 red chillies
- 10 dried chillies
- 2 tbsp meat curry powder
- Seasoning:
- 1 tbsp salt
- ½ tsp soft brown sugar
Instructions
- Process all curry spice ingredients (B) in a food processor into a paste.
- Heat oil in a saucepan and sauté ingredients (A) until aromatic. Add in blended curry spice (B) and continue to sauté until fragrant.
- Add chicken and water. Cook for 10 to 15 minutes. Pour in coconut milk and add sweet potatoes. Simmer until meat is tender. Adjust with seasoning to taste.
