I was in a hurry and everybody was hungry so quickly transfer from the pot into the bowl and snap...snap...snap immediately... didn't make an effort for nice presentation and ended up a bit sluggish.... now I sigh... sighh...sigh.... Well, looks not important but this Kampung Style Chicken Curry is surely very delicious.
By: Roz@HomeKreation
INGREDIENTS:
1/2 Chicken - cut
1 Potato - cut
Mixed Spices (Star Anise, Cinnamon Sticks, Cardamon, Cloves)
1 sprig Curry Leaves
1 Lemongrass - bruised
5 Shallots*
1 clove Garlic*
1" Ginger*
1" Galangal*
2 Lemongrass*
2 Green Chilies*
3 tbsp Curry Powder* (* blended)
1 tbsp Kerisik (Roasted Coconut Paste)
1 bowl Coconut Milk
Salt
METHOD:
1. Heat up 1/4 cup oil & stir fry mixed spices, curry leaves & blended ingredients until fragrant.
Add in some water if it becomes sticky.
Add in kerisik, 1/2 bowl coconut milk, chicken, potato & salt.
Cover until chicken & potato are tender.
Add in remaining coconut milk & let it boil, stirring occasionally.
2. Serve with rice/bread.
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