Ingredients:
1.2Kg Chicken (cut to pieces) or Chicken Thigh
2 stalks Lemongrass – cut to about 5 inches length from the bottom and lightly mashed
250g Thick coconut milk
10 oz Water
50g Meat curry powder (mix with some water)
Spices:
30g Dried chillies (cut into 3 section and soak in hot water for 10 mins and wash clean)
6 Buah keras (candlenuts) – soak in hot water for 5 mins and drain, roughly cut to pieces
10g Galangal (blue ginger) – roughly cut to pieces
10g Ginger – roughly cut to pieces
200g Shallots – roughly cut
1-2 tbsp Chilli paste (optional)
Use a grinder to grind spices till fine and put aside.
Seasoning:
1 1/2 tsp Chicken powder (with no MSG added)
2 tsp Salt
1/2 tsp Sugar
Method:
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Heat 3 tbsp oil. Fry the grinded spices and lemongrass till aromatic and add in meat curry powder, fry well.
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Add in chicken, fry till cooked and pour in the 10 oz water and bring till boil and simmer for about 20 minutes at lower fire.
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Add in seasoning and 250g thick coconut milk, cook till gravy thickens.
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Good to serve with rice or roti prata.
Kitchen note: add some potato if prefer, cook the potato first then add into the curry.