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Ingredients
- Chicken - 1 bird (about 1
kilograms)
- Turmeric powder - 1 tablespoon
- Salt to taste
- Palm sugar - 3 teaspoons
- Coconut milk - 200 ml
- Kaffir leaves - 4 pieces
- Lime juice - 3 tablespoons
- Fried sliced shallots - 2
tablespoos
- Mint leaves - 10 pieces
- Water - 50 ml
- Oil for deep-frying chicken
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Curry paste (Rempah) (To be
ground or blended)
- Cooking oil - 3 tablespoons
- Garlic - 4 cloves
- Fresh turmeric - 3 cm
- Shallots - 250 grams
- Prawn paste (belachan)
2 cm x 3 cm
- Galangal - 1 cm
- Candlenuts - 4 pieces
- Lemongrass (chopped) - 3
stalks
- Dried chilies (soaked in warm
water for 10 minutes) - 10 pieces
- Red chilies (seeded) - 4
pieces
Method
- Cut chicken into serving sizes
then season with turmeric powder for 30 minutes.
- Heat up oil in a deep sauce
pan then deep-fried chicken for 3 minutes with medium heat until
golden brown. Drain well and set aside.
- Heat 3 tablespoons of cooking
in a clean wok, add curry paste (rempah) in and sauté
until fragrant.
- Add water, coconut milk, palm
sugar, kaffir leaves and chicken to cook over low heat for about
7 minutes.
- Add lime juice, fried shallot
and salt to taste, garnish with mint leaves and serve 4.
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