Timo's Curry Chicken

Name: Timo's Curry Chicken
Yield: 12 servings
Cuisine: British
Ingredients: 12 pcs chicken drumstick (about 1.5 kgs); 4-5 pcs potatoes (about 1kg); 3-4 sprigs curry leaves; 2 stalks lemongrass (bruised); 200 ml coconut milk; 500 ml water; Salt to wash and marinade chicken; 2 stalks lemongrass; 6 pcs red chillies (deseeded); 6 pcs dried chillies (deseeded); 150 g shallots; 5-6 cloves garlic; 2 inches galangal; 1 Tbsp turmeric powder; 1-2 Tbsp oil; to taste Salt

Wyeling Lim @cook_23805722

Kuala Lumpur, Malaysia

This is a robust and flavourful curry chicken that stems from a Nyonya recipe that we both love and grew up eating at home. Don't let the colour deceive you - as you taste the fresh herbs from the curry paste but very little of the chilli heat!

Wyeling Lim @cook_23805722

Kuala Lumpur, Malaysia

Saved

Ingredients

12 servings

Main Ingredients
12 pcschicken drumstick (about 1.5 kgs)
4-5 pcspotatoes (about 1kg)
3-4 sprigscurry leaves
2 stalkslemongrass (bruised)
200 mlcoconut milk
500 mlwater
Salt to wash and marinade chicken
Curry Paste
2 stalkslemongrass
6 pcsred chillies (deseeded)
6 pcsdried chillies (deseeded)
150 gshallots
5-6 clovesgarlic
2 inchesgalangal
1 Tbspturmeric powder
1-2 Tbspoil
to tasteSalt

Saved

Steps

1

Wash the chicken drumsticks and marinade with salt to set aside
Peel the potatoes and cut into chunks
Mix the coconut milk with water
Cut curry paste ingredients into smaller pieces
2

Blend the curry paste ingredients with some salt and oil
Pound them until it becomes a smooth paste
Mix in the turmeric powder at the end
3

Brown the potatoes and chicken drumsticks separately with some oil to seal in the flavours and set aside
4

First, fry the curry leaves until fragrant then add-in the curry paste mixture and saute until the oil splits from the mixture
5

Next, add-in the chicken drumsticks, potatoes, bruised lemongrass and half the coconut mixture
Make sure everything is well coated with the curry paste
Bring everything to a boil and transfer into a pot
Add more water if necessary to cover the meat, cook for the next 15-20 minutes covered
Once potatoes soften, add-in the rest of the coconut milk mixture and bring to boil for another 5-10 minutes
6

Garnish with mint leaves and serve with jasmine rice or bread