Timo's Chicken Curry

Timo's Chicken Curry

Based on 1 ratings
W

Wyeling Lim

Community member

Difficulty

Medium 👍
90
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings2
2
chicken drumsticks
kg
potato
33⅓ ml
coconut milk
83⅓ ml
water
sprigs
curry leaves
stalks
lemongrass
1 cloves
garlic
25 g
shallots
inches galangal
1
red chillies
1
dried chillies
tbsp
tumeric powder
½ tbsp
oil
salt

Utensils

mortar and pestle, wok

  • Step 1/9

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

    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.

    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.

    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

    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.
    • stalks lemongrass
    • 1 cloves garlic
    • 25 g shallots
    • inches galangal
    • 1 red chillies
    • 1 dried chillies
    • 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

    • 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

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

    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..
    • 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

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

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