Chicken Curry Recipe
1 1/2 lb boneless chicken thigh and/or breast (cut into small cubes/pieces)
2 lemon grass (cut into 4-inch lengths, use only the white part, pounded)
6-8 pieces kaffir lime leaves
1 cup coconut milk
1 tablespoon lime juice
Salt to taste
1 1/2 inch galangal
1/2 lb fresh red chili (seeded and sliced)
5 shallots (sliced)
1 inch ginger
6 candlenuts (soaked in warm water)
1/2 inch fresh turmeric
1/4 teaspoon belacan (fermented shrimp paste)
1)Blend all spice paste ingredients to a very fine paste.
2)Heat up some cooking oil in a work and stir-fry paste until aromatic or a thin layer of oil rises to the top.
3)Add chicken and continue stirring until it’s almost cooked.
4)Add the coconut milk and continue to simmer for another 15-20 minutes, over low heat.
5)Add salt to taste and serve hot.
If you can’t find candle nuts, you can use macadamia nuts instead.
If you like curry, you might also like the following curry recipes on Rasa Malaysia: Indian Squid Curry (Gulai Sotong), Roti Jala (Lacy Pancakes) with Curry Chicken, Malaysian Indian-style Seafood Curry