My good friend Tony got this recipe from his mum (can’t go wrong with mummy’s touch). It’s very delicious and super easy. I cook for myself and they are freezer friendly. Make a big batch and it’s enough for 3 to 4 meals.
- Chicken pieces (I usually use 1kg chicken wings and drumsticks, but you can use boneless parts)
- Kaffir lime leaves (approx 10 leaves or to you liking)
- Lemon grass (x 2, white part only and crushed with the flat side of your knife)
Large brown onion (x1)
- Garlic (x 4 cloves)
- Dried Chillies (x 10 or to your liking and soaked in hot water for about 15 mins to soften)
- Corriander powder (x 1 large tablespoonful)
- Tumeric powder (x 1 small teaspoon)
- Malaysian curry chicken powder or Meat Curry Powder (x 2 large tablespoonful)
- Coconut milk (1 medium can of coconut milk)
- In a blender, blend onion, garlic and chillies until fine (add a bit of water so it’s easy to blend). Pour the blended mixture into a large bowl and fold in curry powder, coriander powder and turmeric.
This now is your curry paste.
- In a large wok, heat oil (a few tablespoons). Stir in the curry paste (and carrot if it’s the twig). Stir for a few minutes.Add in kaffir lime leaves and lemon grass, stir for another minute.
Add chicken and stir for about 5 mins and chicken is well coated in the paste. Add a few pinch of salt.
Add coconut milk.
Add a bit of water (half a cup or adjust accordingly) and simmer.
Add more salt to taste.
Continue simmering until chicken is cooked right through.