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

  • 1.5 kg chicken, chopped into bite-sized pieces
  • 400g potatoes, cut into wedges
  • 2 tomatoes
  • 6-7 tbsp oil
  • [Spices (A) - ground] :
  • 10 dried chillies, deseeded
  • 5 red chillies, deseeded
  • 30 shallots
  • 4 cloves garlic
  • 2½cm fresh turmeric root
  • 2cm galangal, sliced
  • 3 stalks lemongrass
  • 1 tbsp dried shrimp paste (belacan)
  • [Spice (B) - mixed with enough water into a paste] :
  • 3 tbsp meat curry powder
  • 1 tsp coriander powder
  • 1 tsp fennel powder
  • 1 tsp cumin powder
  • [Ingredients (C)] :
  • 2 star anise
  • 4cm cinnamon stick
  • 3 cloves
  • 5 cardamoms split
  • 2 stalks curry leaves
  • [Ingredients (D)] :
  • 1 litre thin coconut milk
  • 200ml thick coconut milk
  • [Seasoning] :
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp light soy sauce

Instructions

  1. Heat oil in a deep pot. Add spices (A), (B) and (C). Fry until fragrant and oil rises.
  2. Add chicken and 1 cup thin coconut milk. Cook to the boil. Reduce the heat and simmer for a while. Add thin coconut milk gradually.
  3. Add potatoes and tomatoes; cover and continue to cook until meat is tender.
  4. Pour in thick coconut milk and adjust with seasoning to mix. Bring to a boil until oil rises. Serve curry with the steamed turmeric rice.

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