Dec 1, 2008


There are so many variants of curry. Some are simply cooked using curry powder and some use pastes available in supermarkets. You need to make your own adjustments for your own taste preferance.

I found this recipe that is as good as from scratch but needs some work. But the recipe i have here is simple and should be easy to follow. After the first time cooking this, you should be able to judge how much chilly, how salty or the flavour you want for you next try.

Curry Chicken

# 1 chicken (about 600g), cut into bite-size pieces
# 300g potatoes, parboiled and cut into halves
# 2 1/2 cups coconut milk
# 3-4 tbsp chilli boh
# 3 tbsp coriander (ketumbar) powder
# 1/2 tsp aniseed (jintan manis) powder
# 1/2 tsp cumin (jintan putih) powder
# 1/2 tsp turmeric powder
# 1 cube belacan, toasted and pounded
# 2 stalks lemongrass (serai), smashed
# 1 sprig curry leaves
# 1 piece cinnamon stick(kayu manis), about 3cm
# 1 piece star anise
# 4 cloves
# salt and sugar to taste

(Pound these ingredients):
# 2 candlenut (buah keras)
# 10 shallots
# 5 cloves garlic

Heat an earthen pot with four tablespoons oil. Saute the pounded ingredients, serai and curry leaves. Add in the rest of the ingredients and stir well. Mix in two tablespoons coconut milk and blend well.

Add in the chicken pieces and mix well. Pour in half a cup of coconut milk and stir well. Bring to a boil. Add in the rest of the coconut milk and simmer till the chicken is cooked. Add in the potatoes. Add pati santan and blend well. Bring to a boil gently. Add seasoning.

Close the lid for a while to allow the oil to rise to the top. Serve with rice.

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