• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 1 kg chicken drumsticks and wings, chopped into bite-sized pieces
  • 3/4 cup water
  • 1/2 cup thick coconut milk
  • 2½-3tbsp Carotino oil
  • 4 kaffir lime leaves, finely shredded
  • Spices (A):
  • 1 Bombay onion, halved and shred thinly
  • 1 tsp fenugreek
  • 1½ tsp cumin seeds
  • 1 tsp mustard seeds
  • 3 sprigs curry leaves; use the leaves only
  • Spices (B):
  • 3 tbsp chilli paste
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 3 cloves garlic, pounded finely into a paste
  • 2cm piece ginger, pounded finely into a paste
  • 1 tbsp ground black pepper
  • Seasoning (C):
  • 1 tsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar or to taste
  • Seasoning (D):
  • 1 tsp fish sauce
  • 1/2 tsp sugar or to taste
  • 2 limes, squeezed for juice
  • 1/4 tsp dark soy sauce (for colour)

Instructions

  1. Combine chicken drumsticks and wings in a large mixing bowl. Add seasoning (C) and marinate for 15-20 minutes.
  2. Heat the Carotino oil in a saucepan and fry (A) until fragrant, then add in (B). Continue to fry for 1-2 minutes until oil separates.
  3. Put in chicken and fry well until well-combined. Add in water. Mix well and cook covered for 20 minutes over a medium-low heat.
  4. Pour in coconut milk and turn down the flame to medium-low. Put in kaffir lime leaves, cover the pan and simmer until the sauce turns thick and dry. Add (D) to taste.

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