Timo's Chicken Curry
mortar and pestle, wok
Wash the chicken drumsticks with salt until cleaned, Dry it and marinade with salt for about 30 minutes.
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.
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.
- 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.
- ⅛ kg potato
Skin the potatoes, cut into 1.5 inch cubes and fry until brown, then set aside.
- 2 chicken drumsticks
Brown the chicken drumsticks and set aside.
- ⅔ sprigs curry leaves
Fry the curry leaves in some oil, then add-in the curry paste until fragrant and oil starts to flip from the paste.
- 33⅓ ml coconut milk
- 83⅓ ml water
- ½ tbsp oil
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..
Serve warm with jasmine rice or bread of your choice, garnished with mint leaves