Malaysian Chicken Curry.

Malaysian Chicken Curry.

Ingredients:

Serves 5.

12 pieces skinless chicken thighs or legs
3 Tbsp oil for cooking
1 can coconut milk

3 stalks lemon grass, bruised
15 shallots
3 dried chillies, soaked in hot water for 20 minutes or until soft.
1 inch galangal
1 inch fresh ginger
4 cloves garlic
6 macadamia nuts (optional)
1 Tbsp coriander powder
1 Tbsp cumin powder
1 tsp fennel
1 tsp ground cinnamon
1 tsp turmeric powder
pinch of sugar
salt to taste

Note ** This is a spicey curry. If you intend on serving this to children you may want to consider either leaving out the Chillies or adding more coconut milk.

Method:

1. Grind shallots, chillies, ginger, galangal, garlic and candlenuts into a paste.
2. Add coriander, cumin, fennel and turmeric together in a small bowl and set aside.
3. Heat oil in wok and gently fry shallots and chilli paste for 2 minutes until fragrant.
4. Add dry spices and fry, stirring occasionally for another 2 minutes.
5. Add chicken pieces and lemon grass and cook, stirring frequently until chicken is well coated with spices.
6. Add coconut milk, sugar and salt. Simmer uncovered, stirring from time to time until chicken is tender and gravy has thickened. (Approximately 20 minutes)

7. Serve with rice.