Mild Chicken Curry Recipe |
Ingredients: Serves 4 |
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. |
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