Chicken Curry Recipe(Malaysian Recipe) |
Ingredients: Serves 4 |
1 chicken weighing 1.5kg, cut into 12 pieces salt for cleaning chicken 6 tablespoons cooking oil 200ml coconut cream, extracted from 1½ grated coconuts 750ml water 500g potatoes, peeled and halved or quartered, as desired 4 red chilies salt and sugar to taste Finely ground: 2 stalks lemon grass, sliced (use only the bottom white tender part) 10 shallots, peeled 4 cloves garlic, peeled 3-cm knob ginger, peeled 1.25-cm knob fresh turmeric, peeled 2 tablespoons dried chili paste |
Method: Rub chicken pieces with salt and rinse with water. Set aside. Heat cooking oil in a pan over medium heat and fry ground ingredients until fragrant. Add chicken, turning over constantly and allow to simmer for 5 minutes. Pour in coconut cream and water. Stir well and add potatoes. Bring to the boil until chicken is tender and potatoes are soft. Add red chilies. Season with salt and sugar to taste and stir. Simmer until gravy thickens. Turn off the heat and serve. |
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