Chicken curry

Chicken curry

Kelio ayam (West Sumatra)

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 chicken
1-2 tablespoons vegetable oil
2 cups all-purpose coconut milk
1 stalk lemongrass, bruised
2 kaffir lime leaves
1 tablespoon tamarind water, or to taste
salt, to taste
1 tablespoon grated coconut or steamed desiccated coconut, roasted in a dry pan until golden brown and then ground finely

Paste spices

Quantity Ingredient
2 teaspoons coriander seed
1/2 teaspoon cumin seed
4 red chillies, chopped, or to taste
1 slice galangal, chopped
2cm piece turmeric, chopped
or 1/4 teaspoon turmeric powder
or 1/2 turmeric leaf
3cm piece fresh ginger, chopped
3 candlenuts, roasted and roughly smashed
or 3 raw almonds or macadamia nuts
1.5cm slice shrimp paste
2 medium-sized cloves garlic, sliced
4 shallots, sliced

Method

  1. Cut the chicken into curry pieces. Grind the coriander and cumin to a powder. In a mortar or a food processor attachment grind the spices to a paste in the order in which they appear, adding the ground coriander and cumin last.
  2. Heat the oil in a pan and fry the spices until they smell fragrant. Add the coconut milk, the lemongrass and the kaffir lime leaves and bring to the boil. Put in the chicken pieces and bring to the boil, stirring all the time. Turn down the heat, add the tamarind water and salt. Simmer uncovered until the chicken is tender and the gravy has reduced and thickened a little. Add the ground roasted coconut and continue simmering until the gravy is really thick but not dried out. Add water if you wish to thin it a little.
Tags:
SBS
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