Mild Chicken Curry Recipe

Mild Chicken Curry Recipe

4 chicken breasts with skin on, each cut into 4 parts

3 cloves garlic, crushed

1 teaspoon salt

½ teaspoon black pepper

2 teaspoons grated ginger

3 candlenuts (buah keras) or 6 macadamia nuts, crushed

3 teaspoons ground coriander

1 teaspoon ground cumin

¼ teaspoon ground galangal (lengkuas)

4 tablespoons oil

2 medium onions, sliced

3 cups (700ml) coconut milk

6 curry leaves

1 stalk lemongrass, root end and leaves removed, bruised

2-inch (5-cm) stick of cinnamon

1 teaspoon lemon juice

Method:

Combine the garlic, salt, pepper, ginger, candlenuts, coriander, cumin and the galangal in a bowl with 1 tablespoon of oil.  Rub this marinade all over and inside the chicken.  Set aside for an hour.  Heat 2 tablespoons of oil and fry the onions until they turn golden, then remove.  Add 1 tablespoon of oil and fry the chicken pieces until they begin to color.  Add 1 cup of coconut milk, the curry leaves, the lemongrass stem, and the cinnamon stick.  Cook uncovered and stir occasionally until the chicken is cooked.  Add the 2 remaining cups of coconut milk, the lemon juice, and season with some salt.  Heat through and serve.