Curry Chicken Lemak Chilli Padi

Curry Chicken in Lemak Chili Padi

curry chicken.jpg

curry chicken 1.jpg
Chicken Curry 1.jpg

1.5 kg kampong chicken (washed and cut into bite size)/chicken wings
7 potatoes (washed and boiled w/ 1 tsp salt till 1/2 cooked and cut into pcs)
2 tbsp tomato sauce
8 chilli padi – slit a bit

1) Blended Ingredients
6 cloves garlics
10 shallots
1 inch ginger
2 in galangal
11/2 inch fresh turmeric (used dark yellow)
5 buah keras
3 lemongrass , cut into small pieces
15 dried chillies – soaked in hot water or 3 tbsp chilli paste
3 red chillies
1/2 tomato
3 pcs kaffir leaves
1 tbsp oil
50 ml water

2) 150 ml thick coconut milk
50 ml coconut milk ( mixed with 200 ml water)
1 turmeric leaf and 4 kaffir leaves – torn into few pieces
1 fresh bay leaf
4 tbsp cooking oil

3) Seasoning Ingredients
1 tbsp palm sugar (gula melaka)
salt and sugar to taste
1 ‘Maggi’ chicken stock (optional)

1) Heat oil in wok and saute blended ingredients till fragrant, add tomato sauce and stir fry till oil separate. Add chicken, chicken cube, palm sugar,  kaffir leaves, bay leaf and turmeric leaves, stir and mix evenly for 2 mins. add 250 ml coconut milk, chilli padi and bring to a boil. Covered and simmered for about 15 mins. Stir in thick coconut milk and potatoes, and bring to a simmer for 15 mins or till potatoes and chicken are cooked thru’. *(add more water if you do not want the gravy to be too thick).
2) Season with salt and sugar. Taste accordingly and adjust to your preference. Sprinkle some shredded kaffir and turmeric leaves.
Serve hot with rice or baguette.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s