Timo's Chicken Curry

Step 1/9

Wash the chicken drumsticks with salt until cleaned, Dry it and marinade with salt for about 30 minutes.

Step 2/9

Soak the dried red chillies in hot water until soft. Bruise 2 stalks of lemongrass and remove curry leaves from its stems and set aside.

Step 3/9

Prepare the curry paste by chopping up the ingredients into smaller pieces to blend together and then pounded until it forms into a smooth paste.

Step 4/9

• ⅔ stalks lemongrass
• 1 cloves garlic
• 25 g shallots
• ⅓ inches galangal
• 1 red chillies
• 1 dried chillies
• ⅛ tbsp tumeric powder

• mortar and pestle

Prepare the curry paste by chopping 2 stalks of lemongrass, chillies, dried chillies, shallots, garlic, and gallangal before putting it into the pestle and mortar to pound until a smooth paste is formed. Combine the tumeric powder at the end and add in some salt to taste.

Step 5/9

• ⅛ kg potato

Skin the potatoes, cut into 1.5 inch cubes and fry until brown, then set aside.

Step 6/9

• 2 chicken drumsticks

Brown the chicken drumsticks and set aside.

Step 7/9

• ⅔ sprigs curry leaves

• wok

Fry the curry leaves in some oil, then add-in the curry paste until fragrant and oil starts to flip from the paste.

Step 8/9

• 33⅓ ml coconut milk
• 83⅓ ml water
• ½ tbsp oil
• salt

Add-in the chicken and potatoes at this point to mix with the fried curry paste. Transfer into a pot and add half the coconut milk and water mixture and let it simmer until bubbling for the next 15-20 minutes..

Step 9/9

Serve warm with jasmine rice or bread of your choice, garnished with mint leaves