Tuesday, 25 December 2007

Chicken curry


  • 750g chicken, cut into bite-size pieces
  • 200g potatoes, cut into wedges
  • 2 tomatoes, quartered
  • 1 sprig curry leaves
  • 1 small can of coconut milk
  • 4-5 tbsp oil

Ground ingredients (combine):

  • 5 dried chillies, soaked (reduce if you do not want it too spicy)
  • 1 stalk lemon grass, sliced finely
  • 6 shallots
  • 3 cloves garlic
  • 1 tbsp coriander powder
  • 1 tsp cumin powder ( jintan putih )
  • 1/2 tsp fennel powder ( jintan manis )
  • 1 star anise ( bunga lawang )
  • 2 cloves ( bunga cengkih )
  • 2cm piece cinnamon stick ( kulit kayu manis )
  • 2 tbsp curry powder, make into a paste with a little thin coconut milk**


  • 1 tbsp salt or to taste
  • 1/2 tsp sugar


Heat oil and saute cinnamon stick, star anise and cloves. Add in combined ground ingredients and stir-fry well. Add 2 to 3 tbsp coconut milk (if it is too dry) and fry over low heat until fragrant and oil separates. Add chicken and curry leaves and fry for a few minutes until meat is firm. Add potatoes and pour in the coconut milk. Simmer until chicken is tender and potatoes are cooked. Add in tomatoes and mix in curry powder paste. Stir well to mix. Add in seasoning and continue to cook until gravy is slightly thick. Served hot

**dilute 1 tbsp coconut milk with 11/2 tbsp water

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