Recipe Ingredient
- 1 kg chicken, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup oil
- Spices (A) (ground)
- 210g shallots
- 35g garlic
- 20g ginger
- 2½cm fresh turmeric
- 6 candlenuts
- Spices (B)
- 3cm cinnamon stick
- 1 star anise
- 2 cardamoms, split and use seeds only
- 5 cloves
- 2 stalks lemon grass, smashed
- 2 stalks curry leaves
- 1 screwpine leaf, shredded and knotted
- Spices (C)
- 2½ tbsp meat curry powder
- 3 tbsp chilli paste
- 1/2 tsp fennel powder
- Seasoning
- 1 tsp salt or to taste
- 1 tbsp sugar or to taste
Instructions
- Season chicken with salt and pepper and leave aside for 30-40 minutes.
- Heat enough oil in a wok and fry seasoned chicken until lightly browned. Remove and set aside. Heat 1/2 cup oil in a saucepan and fry ground spices (A) for 5-6 minutes. Add spices (B) and (C) and continue to fry until fragrant and oil rises to the surface.
- Put in chicken and fry until well combined. Bring to a simmering boil over low heat and cook until chicken is cooked and tender and gravy is fairly thick. Add seasoning to taste.
