As I was blogging this post and wanting to put up this recipe, I looked at the picture above and realise. Oh gosh, seriously no one can quite tell what it really consists of except me, the picture taker and obviously, the eater of my curry chicken. Yes I definitely need to study more on the kind of pictures, angles etc. But for now, this just have to do because I want to share this with you.
Recipe adapted from Kampung Curry by Patsie Cheong (this is my version)
- chicken wings or thighs or whichever chicken parts you like (about 1 kg)
- about 5-6 potatoes (cut into quarters)
- 120g shallots
- 60g garlic
- tumeric powder
- cooking oil
- 4 tbsp buah keras powder or 2 buah keras (candlenut)
- 3 tbsp chilli powder (or more if you wish)
- 3 tbsp curry meat powder
- 2 stalks lemongrass (only use the white portion and bruise it with your knife before you thinly slice it)
- 2 stalks curry leaves
- some low fat milk
- 1-2 chicken stock cubes
- After cleaning the chicken, marinate the chicken with turmeric powder (You may wish to use disposable gloves to marinate the chicken to avoid your hands from 'turning yellow'). Marinate it for at least 1-2 hours (I usually marinate mine overnight in the fridge).
- Pound shallots and garlic till you can see rough bits.
- Heat about 3 tbsp oil** in the pot (remember to add sufficient oil to avoid burning of the spices).
- Add pounded shallots and garlic together with buah keras powder, chilli powder, curry meat powder, lemongrass, curry leaves to the pot and stir fry till fragrant.
- Add in chicken, potatoes and stir fry evenly.
- Add water to cover chicken parts and cover the lid to let the chicken slowly cook.
- Once the chicken is cooked, you may add chicken stock cubes and taste once the stock cubes are dissolved in the curry.
- Add milk to the curry chicken and serve.