Order Ingredients
Portions
Serves 2 people
Ingredients:
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Ingredients: |
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| 450g | Chicken (thigh and wings with skin), marinate with “Marinade Sauce” for 15 minutes |
| 2 Stalks | Lemon grass (Use only the white part, cut the green part into about 2-3 inches, bruised and keep it aside) |
| 2 | Fresh Potato (diced) |
| 1 | Fresh Onion (diced) |
| Some | Curry Leaves |
| 250ml | Coconut milk |
| Some | Boiled Water |
| Some | Salt |
| Some | Sugar |
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Marinade Sauce: |
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| 1/2 tbsp | Curry powder |
| 1 tbsp | Light Soy Sauce |
| 1 tsp | Salt |
| 1 tbsp | Sugar |
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Curry paste To be blended into Paste- |
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| 3 tbsp | Curry powder |
| 3 | Candle nuts or Walnut kernels or Macadamia or 5-6 Cashew nuts |
| Some | Fresh Ginger sliced without skin. |
| 3 | Small red onion |
| 3-4 cloves | Fresh Garlic |
| Some | Dried chili |
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Others： |
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| 1 | Fresh Red Chilli (Chopped in to slices) |
| Some | Curry Leaves |
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Order Ingredients |
Method |
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| Step 1. | Prepare all the ingredients accordingly. |
| Step 2. | Heat up about 3 table spoons of cooking oil in a cookware. Add the blended Curry paste and the bruised lemongrass with 1/4 cups of water, cook until oil shows at the edge of paste. |
| Step 3. | Add in the chicken, continue to stir fry it until it turn a bit dry then add in 2 cups of water. |
| Step 4. | Add potatoes, onions and some curry Leaves. Stir well. , bring to boil and turn the heat down to medium, continual to ccook for 30 minutes. |
| Step 5. | Add coconut milk and season with salt and sugar. Cook until gravy thickened, about another 20 minutes |
| Step 6. | Continue cooking until gravy thickened, about another 20 minutes. |
| Note：This dish is best serve after 10-15 minutes after it is cooked, the gravy will thickened further and the taste of spices will blend better, resulting in much rounded taste. | |
| Step 7. | Add red chills and curry Leaves, ready to serve. |
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