Kaffir Leaves Curry Chicken With Coconut Milk

Kaffir Leaves Curry Chicken 1.jpg

Fried Beehoon with Curry Chicken.jpg

Ingredients
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
1 tbsp Gula Melaka
salt and sugar to taste
1 tbsp tomato ketchup
4 tbsp oil
100 ml thick coconut milk mix with 50 ml water
50 ml  thick coconut milk

Blended Ingredients
20 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
50 ml water
1 tbsp oil
2 pcs kaffir leaves

Method
1) Heat oil in a wok and saute blended ingredients and tomato ketchup till oil separates and colour of the rempah darken.
2) Add in chicken and Knorr chicken cube, gula melaka,  add enough water and diluted coconut milk to cover the chicken. Stir to mix evenly, covered the lid and cook for 15 minutes over low heat. Stir after 5 minutes.
3) Add potatoes and kaffir leaves, thick coconut milk, 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. Taste accordingly and adjust to your preference.
4) Serve hot, topped with shredded kaffir leaves.

 

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