Chicken Curry
Ingredients
1 kg chicken meat (I used 700g thighs and 300g wings)
500g potatoes
500g onion
3 cloves garlic
1 heaping teaspoon shrimp paste (belacan)
5 curry leaves (optional; I used dried leaves)
200 ml coconut milk
2 tablespoons coriander seeds
1 teaspoon black peppercorns
1 teaspoon rice grains
1 teaspoon sugar
2 dried hot peppers (I removed the seeds so they wouldn't be too hot)
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 teaspoon lemongrass powder
1 piece cinnamon 2 cm
1/2 star anise
1 clove
5 tablespoons oil
salt
Servings: 5-6
How to prepare chicken curry
- Grind all the dry spices in a coffee grinder, starting from coriander all the way to cloves.
- In a wide pan where you'll prepare the curry, dry-fry the shrimp paste without any fat. Transfer it to a blender. Add the peeled onion cut into pieces and the peeled garlic. Blend until it becomes a paste. If your blender can't make a paste, add a little water to help it. Then add the ground spices and blend again. This is the curry paste.
- Heat the oil in the pan and fry the chicken on both sides until golden. Remove it from the pan.
- In the remaining oil, add the curry paste and fry it for 10 minutes, stirring often, until you notice the raw onion smell disappears.
- Add the chicken back to the pan along with the cubed potatoes and curry leaves. Add the coconut milk and 1 1/2 cups water. Season with salt to taste (be careful, belacan is already salty! I added just over 1/2 teaspoon salt). Stir until everything is well combined.
- Simmer the curry with the lid half on for 45 minutes.
Ground spices
Onion, garlic and shrimp paste mixture
Curry paste
Frying the chicken
Frying the curry paste
Adding coconut milk and water
Chicken Curry
