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.
