Dry Curry Chicken

15 minutes

easy

4 pax

This is another dish that is just made to be eaten with rice. The flavours in this dish definitely packs a punch. The fragrance from the rempah is the most important element in this dish paired with the “lemak” from the coconut milk, it definitely melts your heart coming home to this dish after a long day. Not to mention it’s so tasty and so easy to make!

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Ingredients

Adjust Servings
4pieces Kaffir lime leaves
3pieces Bay leaves
1stalk Lemongrass
1piece Turmeric leaf
5g Galangal
½tsp Coriander powder
150ml Coconut milk
100ml Water
8pieces of Chicken wings
Chili paste:
10pieces Red Chilies (diced)
3pieces Candlenuts
2cloves Garlic (sliced)
10g Ginger
5g Turmeric
10pieces Shallots (sliced)
1tsp Salt
1tbsp Cooking oil

Directions

1.

Add all rempah ingredients in a blender and blend until smooth.
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2.

Heat pan with cooking oil, stir-fry chili paste & galangal, kaffir lime leaves, bay leaves, lemongrass, turmeric leaves, coriander powder until fragrant.
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3.

Add in water and reduce to half & add coconut milk.
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4.

Add in chicken and coat with sauce. Cook for 30 minutes, flipping chicken occasionally.
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5.

Cook until slightly dry and serve.
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