Recipe Ingredient
- 700g chicken, chopped into bite-sized pieces
- 1/2 cup oil
- Marinade (A)
- 1 tbsp light soy sauce
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp pepper
- Ground spices (B)
- 10 fresh red chillies
- 4 dried red chillies, soaked
- 2 tbsp meat curry powder
- 10 shallots
- 5 cloves garlic
- 3cm knob ginger
- (C)
- 2 stalks lemon grass, smashed
- 2 stalks curry leaves
- 1 onion, halved and sliced
- Seasoning
- 1/2 tsp salt or to taste
- 1 tsp fish sauce
- 1-2 tsp sugar or to taste
Instructions
- Marinate chicken with (A) for 10-20 minutes. Heat oil in a wok and fry chicken for 5-10 minutes.
- Dish out and set aside. With the remaining oil fry onions, lemon grass and curry leaves for 1-2 minutes. Add ground spices (B) and fry until fragrant and oil rises.
- Add the pre-fried chicken and cook over a low heat, stirring occasionally to prevent the chicken from getting burnt.
- Cook until chicken is tender. Add seasoning to taste.
- Dish out and serve with hot plain rice, bread, capati or roti jala.
