Curry chicken by Jill Chua‎


2-3 tablespoons oil
5 shallots,
3 garlic
7-8 chilli
Thumb size galangal
3 stalks of lemongrass (white portion)
Blend the above

1 oz (25 g) curry powder for meat
1 whole chicken, chopped into pieces
3 cups stock

5 small potatoes, peeled and cut into wedges

1/2 cup yogurt or coconut milk
Salt to taste
2 tablespoon of dark sauce

Marinate chicken with salt and curry powder, preferably overnight

Add the oil to a big pot and heat it up until hot. Add the blended ingredients and stir-fry until aromatic and oil came through before adding chicken. stir to combine well, for about 5 minutes.

Add the stock into the pot and bring it to boil. Lower the heat and add the potatoes. Cover the pot and let simmer for about 25-30 min or until chicken becomes tender.

Add the yoghurt and dark soy sauce and simmer for another 5 minutes

Serve with steamed rice or roti prats.