Recipe Ingredient
- 1 chicken whole leg, chopped into bite-sized pieces
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- 250ml coconut milk
- 400g tapioca
- 500ml water
- ¼ tsp turmeric powder
- ½ tsp ground black pepper
- 2 stalks curry leaves
- 5 tbsp oil
- Spices (A)
- 1 tbsp coriander seeds
- 3 tbsp grated fresh coconut
- 5 dried chillies, soaked and seeded
- Spices (B)
- 2 tbsp meat curry powder
- 1 tsp chilli powder
- 2 stalks lemongrass, lightly bruised
- 1 tsp mustard seeds
- 2 stalks curry leaves
Instructions
- Marinate chicken with light soy sauce and sesame oil for 30 minutes. Shallow fry marinated chicken in 3-4 tablespoons oil in a heavy-based pan until cooked through. Dish out and set aside.
- Peel tapioca and cut into bite-sized pieces. Combine with water, turmeric powder, ground black pepper and curry leaves in a saucepan and cook to a boil. Reduce the heat and simmer for 10-15 minutes until tapioca is tender.
- Dry-fry coriander seeds until fragrant. Add grated coconut and continue to fry until coconut is dry. Remove and put into a food processor. Add soaked dried chillies. Blend into a fine paste.
- Heat oil in a deep saucepan. Mix the meat curry powder and chilli powder together and add enough water to mix into a paste. Combine with the other spices (B). Fry over low heat until fragrant. Put in chicken and coconut milk. Let it simmer uncovered for 10-15 minutes. Add tapioca and cook until gravy is fairly thick and dry.
- Serve the dish with hot plain rice.
