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

  • 1 kg chicken, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup oil
  • Spices (A) (ground)
  • 210g shallots
  • 35g garlic
  • 20g ginger
  • 2½cm fresh turmeric
  • 6 candlenuts
  • Spices (B)
  • 3cm cinnamon stick
  • 1 star anise
  • 2 cardamoms, split and use seeds only
  • 5 cloves
  • 2 stalks lemon grass, smashed
  • 2 stalks curry leaves
  • 1 screwpine leaf, shredded and knotted
  • Spices (C)
  • 2½ tbsp meat curry powder
  • 3 tbsp chilli paste
  • 1/2 tsp fennel powder
  • Seasoning
  • 1 tsp salt or to taste
  • 1 tbsp sugar or to taste

Instructions

  1. Season chicken with salt and pepper and leave aside for 30-40 minutes.
  2. Heat enough oil in a wok and fry seasoned chicken until lightly browned. Remove and set aside. Heat 1/2 cup oil in a saucepan and fry ground spices (A) for 5-6 minutes. Add spices (B) and (C) and continue to fry until fragrant and oil rises to the surface.
  3. Put in chicken and fry until well combined. Bring to a simmering boil over low heat and cook until chicken is cooked and tender and gravy is fairly thick. Add seasoning to taste.

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