Chicken Curry
Easy and the best recipe for chicken curry with tender chicken, spices and coconut milk in rich and spicy curry sauce. This curry chicken recipe is delicious and best served with steamed rice.
Servings: 4 people
Ingredients
- 2 tablespoons cooking oil
- 1 1/2 lbs. (750g) boneless chicken thighs and/or breasts, cut into pieces
- 2 lemongrass white part only, cut into 4-inch (10cm) lengths, pounded
- 6-8 pieces kaffir lime leaves
- 1 cup coconut milk
- 1 tablespoon lime juice
- salt to taste
Spice Paste:
- 1 1/2 inches (4cm) galangal
- 1/2 lb (250g) fresh red chilies seeded and sliced
- 5 shallots peeled and sliced
- 1 inch (2.5cm) ginger peeled and sliced
- 6 candle nuts
- 1/2 inch (1cm) fresh turmeric peeled and sliced
- 1/4 teaspoon belacan shrimp paste
Instructions
- Blend all the Spice Paste ingredients until they form a very fine paste.
- Heat the cooking oil in a wok and stir-fry the paste until aromatic and a thin layer of oil rises to the top. Add the chicken, lemongrass, and kaffir lime leaves. Continue stirring and cooking until the chicken is nearly cooked through.
- Add the coconut milk and simmer over low heat for 15–20 minutes. Stir in the lime juice and salt. Serve hot with steamed rice.
Notes
If you can't find candle nuts, you can use macadamia nuts instead.
Nutrition
Serving: 4people | Calories: 610kcal | Carbohydrates: 15g | Protein: 31g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 170mg | Sodium: 159mg | Potassium: 806mg | Fiber: 2g | Sugar: 6g | Vitamin A: 676IU | Vitamin C: 86mg | Calcium: 49mg | Iron: 4mg