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.