Recipe Ingredient
- 450g chicken thighs, cut into bite-size pieces
- 200g tapioca, skinned and cut into 5cm thick slices
- Spice:
- 2 tbsp fish curry powder (mixed with water into a paste)
- 1 tbsp meat curry powder (mixed with water into a paste)
- 2cm piece cinnamon stick
- 1 star anise
- 1 stalk lemon grass, smashed
- 1 stalk curry leaves
- Ground:
- 25g shallots
- 3 cloves garlic
- 2cm piece ginger
- 2cm piece galangale
- 3 tbsp oil
- 150ml plain yoghurt or general santan
- Seasoning:
- 1 tsp salt to taste
- 1/2 tsp sugar or to taste
- 1 tsp chicken stock granules
Instructions
- Heat oil in a kuali until hot and fry ground ingredients and spice ingredients until fragrant and oil separates.
- Add chicken and tapioca and continue frying for three to four minutes; add yoghurt. Simmer over low heat for 20-25 minutes, stirring frequently until meat is tender, tapioca is cooked and gravy turns fairly thick. Dish out and serve hot.
