Chicken Curry Recipe Ingredients: 1kg chicken thigh and chicken drumsticks 2 lemon grass (cut into 4-inch lengths, use only the white part, pounded) 6-8 pieces kaffir lime leaves 1 cup coconut milk 1 tablespoon lime juice 1 teaspoon salt 1 teaspoon MSG Spice Paste: 1.5 inch galangal 1.5 pounds fresh red chili (seeded and sliced) 5 shallots (sliced) 1 inch ginger 6 candlenuts (soaked in warm water) 1/2 inch fresh turmeric 1/4 teaspoon belacan (fermented shrimp paste) Method: Blend all spice paste ingredients to a very fine paste. Heat up some cooking oil in a work and stir-fry paste until aromatic or a thin layer of oil rises to the top. Add chicken and continue stirring until it’s almost cooked. Add the coconut milk and continue to simmer for another 15-20 minutes, over low heat. Add salt to taste and serve hot.
Posted on: Mon, 29 Jul 2013 00:07:19 +0000
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