Dry Curry Chicken with Kaffir Leaves

Simmering Curry Chicken with Kaffir LeavesMixture simmering in a huge wok.
Curry ChickenThe finished product.
Dry Curry Chicken (after 3 hours)
After being left to stand for at least three hours.After being left to stand for at least three hours.

Kaffir Leaf Curry Chicken.jpg
dried chicken curry with kaffir leave.jpg

1 Kampong Chicken (cut into bite size)
5 potatoes (boiled in salt water till half cooked- peeled and quartered)
8 pieces kaffir leaves (4 pieces – shredded)
1 Knorr Chicken cube
salt and sugar to taste
1 tbsp tomato ketchup

Blended Ingredients
15 dried chillies (soaked in hot hot water for 20 minutes) drained
7 chilli padi
4 cloves garlics
8 shallots
4 buah keras
3 stalks lemongrass
2 inch galangal
2 inch turmeric
1 inch ginger
100 ml water
1 tbsp oil
2 pcs kaffir leaves

1) Pour blended ingredients and tomato ketchup in a heated wok. Keep stirring over low heat till ingredients is dry and colour changes.
2) Add in chicken and Knorr chicken cube, add enough water to cover the chicken. Covered the lid and cook for 15 minutes. Add potatoes and kaffir leaves, stir and mix evenly. Covered again and simmered over low heat till potatoes and chicken are cooked through and gravy thickens. Season with salt and sugar. Serve hot, topped with shredded kaffir leaves.


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