• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1.5–1.7 kg chicken, chopped into bite-sized pieces
  • 1 grated coconut
  • 3½ cups water
  • 4 potatoes, quartered
  • 2 tomatoes, quartered
  • 6 tbsp oil
  • Ground spices (A):
  • 15 shallots
  • 4 cloves garlic
  • 14–15 dried chillies, seeded
  • 2 fresh red chillies
  • 2½cm piece fresh turmeric
  • 4 candlenuts
  • 2cm piece galangal
  • 2 stalks lemon grass
  • 1 tbsp {belacan} stock granules
  • 3½ tbsp meat curry powder
  • (B):
  • 1 star anise
  • 3cm piece cinnamon stick
  • 4 cloves
  • 3 cardamoms, split and use seeds only
  • 3 stalks curry leaves
  • Seasoning:
  • 1–2 tsp salt or to taste
  • 1 tsp sugar
  • 1 tbsp light soy sauce

Instructions

  1. Add 1/2 cup water to the grated coconut; mix and squeeze out to obtain thick coconut milk.
  2. Add 3 cups remaining water to the residue and squeeze to obtain thin coconut milk. Set aside.
  3. Heat oil in a deep saucepan and fry ground spices (A) and (B) until fragrant. Add in chicken and pour in 1½ cups thin coconut milk. Simmer and cook over low heat for 15–20 minutes adding thin coconut milk slowly until finished.
  4. Add potatoes and tomatoes and continue to cook until meat is cooked and potatoes turn tender. Pour in thick coconut milk and bring to a boil till the oil floats to the top. Season to taste.

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