Chicken Curry


1.5–1.7 kg chicken, chopped into bite-sized pieces
1 grated coconut
3½ cups water
4 potatoes, quartered
2 tomatoes, quartered
6 tbsp oil

Ground spices (A):

15 shallots
4 cloves garlic
14–15 dried chillies, seeded
2 fresh red chillies
2½cm piece fresh turmeric
4 candlenuts
2cm piece galangal
2 stalks lemon grass
1 tbsp {belacan} stock granules
3½ tbsp meat curry powder


1 star anise
3cm piece cinnamon stick
4 cloves
3 cardamoms, split and use seeds only
3 stalks curry leaves


1–2 tsp salt or to taste
1 tsp sugar
1 tbsp light soy sauce


Add 1/2 cup water to the grated coconut; mix and squeeze out to obtain thick coconut milk.

Add 3 cups remaining water to the residue and squeeze to obtain thin coconut milk. Set aside.

Heat oil in a deep saucepan and fry ground spices (A) and (B) until fragrant. Add in chicken and pour in 1½ cups thin coconut milk. Simmer and cook over low heat for 15–20 minutes adding thin coconut milk slowly until finished.

Add potatoes and tomatoes and continue to cook until meat is cooked and potatoes turn tender. Pour in thick coconut milk and bring to a boil till the oil floats to the top. Season to taste.

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