Tuesday, 25 November 2014

Curry Chicken with Kaffir Lime Leaves


Curry pastes are easily available in Singapore / Malaysia. When you stay far away from home, the curry pastes are not easily available.  Finally curry chicken some basic ingredients ( most of them I bought from Singapore eg dried chillies, belacan & candle nuts ) without the curry paste!!!

Curry Chicken with Kaffir Lime Leaves Recipe:

Ingredients : 
1 kg of chicken, I used drumlets
2 lemon grass 
20 dried chillies - soaked 
10 shallots 
1 thumb size galangal 
1 small piece of Belacan - lightly toasted
3 candle nuts / buah keras 
5 - 6 pieces of kaffir lime leaves - slightly bruised / crushed. 
Salt to taste 
6 tbsp of oil 
250 ml coconut cream / milk 
250 ml water ( or lesser ) 

Preparation steps :

1. Clean chicken & cut into bite sizes. Marinate with 2 tbsp of curry power & set aside for 30 minutes. 
2. Pound / blend the following ingredients  until you get a fine chillie paste. Lemon grass, dried chillies, shallots, galangal & belacan. 
3. In a pan / wok, add oil & heat up the oil then add in the chillie paste. Fry until you get a nice redish color.
4. Add in the chicken pieces, fry until the chicken is well coated with the chilie paste. 
5. Add in the coconut cream, bring to boil & add in the kaffir lime leaves & salt. 
6. Simmer for 30mins or until chicken is fully cooked.
7. Served hot with steamed rice. 

Bon appétit !!

Chin's notes: 
1. Chillie paste can be prepared ahead & use when needed. 
2. Removed the dried chilies seeds if you prefer less spicy curry. 
3. Coconut milk / fresh milk can be used to replace coconut cream but I find that cream gives a more creamy taste.

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