Dry Curry Chicken
themeatmensg
September 6, 2019
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
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| 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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