This is an excellent Chinese-Style chicken curry recipe. The curry is packed with aromatic flavoring from dried chilies, lemongrass, galangal, shallots, tumeric, and garlic. It's not too spicy and is perfect with just some steamed rice. Yummy comfort food.
Chinese-Style Chicken Curry
2 Pcs (about 420g) Chicken Breast (skinless), cut into chunks
2 to 3 Pcs (about 380 g) Chicken Drumsticks, cut into 3 pcs
6 Yellow Flesh Potatoes, boiled, peeled, and cut into chunks
400 ml Coconut Milk, divided into 2 portion
3 Cups (750 ml) Water
Sea Salt to taste
Oil for cooking
25 g Dried Chilies, cut into ½ inch in length and soaked in hot water, drained
6 (100 g) Fresh Red Chilies, seeded, chopped
12 to 15 (about 300 g) Shallots, peeled and chopped
20 g Ginger, peeled and chopped
2 Stalks Lemongrass, trimmed and chopped
8 g Fresh Turmeric, peeled and chopped
20 g Galangal, peeled and chopped
3 Cloves Garlic, peeled and chopped
6 Candlenuts 1 tsp Roasted Shrimp Paste (Belacan)
Season the chicken chunks with sea salt.
Grind the spice paste ingredients in a blender or food processor. In a large saucepan or wok over moderate heat, add the oil (about 4 to 5 Tbsp) and cook the spice paste until fragrant. Turn the heat on high and stir in the chicken chunks, stirring continuously until the chicken is well coated with the spices.
Mix in 200 ml of coconut milk with 3 cups of water. Bring the curry sauce to a boil and lower the heat and continue to simmer for about 20 to 25 minutes. Then add the potato chunks and simmer for another 10 minutes.
Mix in the balance (200 ml) coconut milk into the curry sauce and simmer for about 10 minutes and season with sea salt.
Serves 6 to 8