Healthy Gourmet Burgers
(July-August 2008)
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| 19/7/2002 |
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Dry Curry Chicken Recipe by Amy Beh
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Ingredients
1.5kg chicken, cut into serving-size pieces
2 onions, chopped
3 tbsp oil
700ml thick coconut milk
1 pandan leaf, knotted
1 tsp salt or to taste
Grind:
3 stalks lemon grass
3cm piece ginger
5 to 6 red chillies, seeded
5 stalks dried chillies, seeded and soaked
4 cloves garlic
1 tsp ground turmeric
Method
Heat a kuali or saucepan with oil. Fry ground ingredients over low heat until fragrant or until oil rises.
Add chicken and onions, continue to fry for seven to eight minutes. Add coconut milk and pandan leaf. Simmer until gravy turns thick and chicken is tender. Add salt to taste.
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