1.8kg chicken, chopped into pieces
8 medium potatoes (cut into wedges)
Ingredients
To marinate chicken for a few hours
5 Tbs Baba's meat curry powder
(2 Tbs to marinate chicken and
3 Tbs to mix into chilli paste)
1 tsp salt
10 Tbs cooking oil (for frying paste)
Chilli paste
8 buah keras (candle nut)
25 dried chillies (soak in hot water for about half an hour, wash and drain)
10g turmeric
15g lengkuas (galangal)
180g shallots
30g garlic
1 stalk lemongrass, bashed
Grind the above, except lemongrass, into a fine paste.
6 limau purut leaves (remove stalk and tear leaves up roughly)
Thick coconut milk from one coconut (250ml)
800ml water
half to 1 tsp salt (to taste)
Method
1. Wash chicken and drain dry. Marinate it with curry powder and salt for a few hours.
2. Deep-fry potatoes till half-cooked. Set aside.
3. Add 3 Tbs meat curry powder to chilli paste and mix well.
4. Heat wok and add oil. When it turns hot, add ground spices and fry over low heat for about 10 minutes till oil emerges. Add bashed lemongrass and limau purut leaves halfway through.
5. Put in chicken and fry till the pieces are well coated with chilli paste. Add potatoes.
6. Add water slowly and bring curry to a boil. Lower heat and simmer for about 20 minutes, depending on how tender you want the chicken to be.
7. Add salt, bearing in mind it should be a little salty as thick coconut milk has yet to be added.
8. Add thick coconut milk and bring to a boil. Don't keep boiling. Turn off heat.
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