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INGREDIENTS
- 3½ lb chicken, cut into 10-12 pieces
-
20 shallots, thinly sliced
-
½ cup peanut or vegetable oil
- 1 cup
thick
coconut milk
- 2 cups thin coconut milk
-
if a hotter curry is preferred
-
salt and pepper
-
2 onions, sliced
-
6 cloves garlic
- 1 inch fresh turmeric
root [kunyit basah, in Malay] [Substitute: fresh ginger], sliced across the grain
- 12 candlenuts [buah
keras/kemiri nut]
[Substitute: macadamia nuts]
-
1 tbsp
belacan
[also spelt belachan or blacan [dried shrimp paste]
- 5
stalks lemongrass, sliced thinly
- 8-10 dried red Serrano chilies, reconstituted in hot water [Substitute: 2-3 tbsp or to taste,
chili paste]
[Items in red to be ground or blended] |
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To Prepare :
-
Heat peanut or vegetable oil in a
hot
wok, add shallots
and brown well, drain on paper towels, add a pinch of salt, set aside for later
-
Using a mortar & pestle
or
blender,
grind or blend dried red chilies
or
chili paste,
onion, garlic, belacan,
turmeric, candlenuts and lemongrass into a paste Heat 2½ tbsp peanut or
vegetable oil in a hot wok, add paste, stir-fry until quite toasted and oil starts to ooze from paste - do not burn! Add chicken, stir-fry to coat
evenly with paste, about 3-5 mins
Transfer chicken into a
clay pot
[no preheating], add thin
coconut milk, season with salt and pepper, cover and bring to a boil, then reduce heat to simmer chicken until
almost fully cooked, about 20 mins Add thick
coconut milk, remove cover and simmer chicken is tender and gravy thickens
slightly, about 10-15 mins Garnish
with fried shallots just before serving Serve with
Roti Canai,
Roti Jala
or
steamed rice
Cook's Note: Roti Jala is a classic Malay 'lacy' crepe made from a light batter. It
is excellent for dipping in curries, stews and sauces. |
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