Malaysian Chicken Curry
Ingredients:
- Spice Paste:
- 4Dry Chilies, soaked in boiling water for 30 minutes
- 14 Scallions, chopped
- 5 clovesGarlic
- 16 gGinger, sliced
- 20 gSesame Seed, Raw
- 10 gSoy Sauce
- 30 mlOlive Oil
- 12 gCurry Powder, (from recipe)
- Curry:
- Marinade:
- 1 KgChicken Drumsticks (or Thighs)
- 15 gSoy Sauce
- 6 gCurry Powder
- 30 mlOlive Oil
- 1 stalkLemongrass, trimmed and cut lengthwise
- 1 gSplenda
- 9 gSalt
- 3Potatoes, Large, peeled and cut into 3 cm cubes
- 600 mlChicken Stock
- 200 mlCoconut Milk
Method:
- Curry Powder:
- In a spice grinder place all ingredients for the Curry Powder, grind until a fine powder forms. In a skillet on medium heat, allow to get hot. Add Curry powder, heat for 1 minute, until aromatic.
- Spice Paste:
- Place all ingredients for Spice Paste in a blender, blend until smooth.
- Curry:
- Marinate Chicken in Curry Powder and Soy Sauce for 20 minutes.
- In a Sauce Pan on medium heat, add Oil, allow to get hot. Add Spice Paste, Saute for 45 seconds or until fragrant.
- Increase heat to medium high. Add Chicken, saute each side of the Chicken for 3 minutes, or until all sides of the chicken have been seared and coated in the spice paste. Add lemongrass.
- Add in Potatoes, Splenda, Salt, and Chicken Stock. Bring Curry to a simmer, then drop heat to medium low. Cover, simmer for 40 minutes or until the chicken is tender enough to fall off the bone.
- Drop heat to low, add Coconut Milk. Simmer for 3-4 minutes to thicken. Remove from heat.
- Serve with Naan Bread or Rice.