Recipe Ingredient
- 1 kg chicken drumsticks and wings, chopped into bite-sized pieces
- 3/4 cup water
- 1/2 cup thick coconut milk
- 2½-3tbsp Carotino oil
- 4 kaffir lime leaves, finely shredded
- Spices (A):
- 1 Bombay onion, halved and shred thinly
- 1 tsp fenugreek
- 1½ tsp cumin seeds
- 1 tsp mustard seeds
- 3 sprigs curry leaves; use the leaves only
- Spices (B):
- 3 tbsp chilli paste
- 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- 3 cloves garlic, pounded finely into a paste
- 2cm piece ginger, pounded finely into a paste
- 1 tbsp ground black pepper
- Seasoning (C):
- 1 tsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar or to taste
- Seasoning (D):
- 1 tsp fish sauce
- 1/2 tsp sugar or to taste
- 2 limes, squeezed for juice
- 1/4 tsp dark soy sauce (for colour)
Instructions
- Combine chicken drumsticks and wings in a large mixing bowl. Add seasoning (C) and marinate for 15-20 minutes.
- Heat the Carotino oil in a saucepan and fry (A) until fragrant, then add in (B). Continue to fry for 1-2 minutes until oil separates.
- Put in chicken and fry well until well-combined. Add in water. Mix well and cook covered for 20 minutes over a medium-low heat.
- Pour in coconut milk and turn down the flame to medium-low. Put in kaffir lime leaves, cover the pan and simmer until the sauce turns thick and dry. Add (D) to taste.
