Chicken curry cooked in coconut cream with chilli padi

Step 1/4

• 1 kg mixed chicken portions
• 1⅓ tsp turmeric powder
• 1⅓ tsp salt

For marinating the chicken, coat the chicken pieces with turmeric and salt. Set aside.

Step 2/4

• ⅔ bulb large onion
• 1⅓ cloves small clove garlic
• 13⅓ red chilli padi
• ⅛ turmeric root
• 5⅓ leaves kafir lime
• ⅓ stalk lemongrass, bruised

• blender

Roughly chop the ingredients to be used in blending. Lemongrass could be either chopped and blended or bruised and added into the curry later. The consistency of grounded ingredients should not be too thick or too watery.

Step 3/4

• 1⅓ tbsp vegetable oil
• 200 ml coconut cream

• 2 large saucepans

Cooking the chicken: Heat the oil in a large saucepan and fry the chicken first 2 minutes on each side. When the chicken turns to almost white, set aside. In another saucepan, add a little bit of oil (1-2 tbsp) and add the grounded ingredients. Once it’s simmering, pour in the coconut cream and stir until it boils. (The lemongrass if you chose not to blend it, can be added here)

Step 4/4

• ⅔ peeled potato, cut into 4 pieces

Add the chicken & potatoes, bringing to a gentle boil. Lower the heat down and cook uncovered for about 30-45 minutes, or until the chicken and potatoes are cooked. Add salt if needed. Serve with steamed hot rice!

Enjoy your meal!