Serves 8 as part of a shared meal
Ingredients:
Whole chicken, ~ 1½kg size, cut into bite size pieces, 1 unit
Light soy sauce, 3 tbsp
Meat curry powder, 3 tbsp
Cooking oil, 12 tbsp
Cinnamon sticks (肉桂棒), 3 inches
Curry leaves, 2 sprigs
Star anise (八角), 2 pcs
Ginger root, ~2 inches length, peeled and cut into thin strips, 1 pc
Meat curry powder paste, made by blending 55g meat curry powder with 85ml water
Potatoes, peeled and quartered, 4 pcs
Thin coconut milk, 1ltr
Thick coconut milk, 300ml
Salt, 2¾ tsp or to taste
Paste:
Dried chillies (optional), soaked in water and drained, 6 pcs
Shallots, peeled, 22 pcs
Garlic, peeled, 6 cloves
Dried shrimp paste (= Belachan in Malay), roasted and crushed, 2 tsp
Method:
1. Marinate chicken in soy sauce and curry powder for 30 mins.
2. Prepare paste. Blend paste ingredient until as smooth as possible.
3. Heat cooking oil. Fry cinnamon sticks, curry leaves and star anise.
4. Add in ginger and grounded paste. Fry till aromatic.
5. Add in meat curry paste and fry till aromatic.
6. Add in marinated chicken and fry for 4 mins under low heat to prevent burning.
7. Add in potatoes and thin coconut milk. Bring to boil, then lower heat to simmer for 30 mins.
8. Add in thick coconut milk and season with salt. Boil for 3 mins, with frequent stirring to prevent curdling.
9. Off heat.
Serving:
1. Serve hot with steam rice.
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