Monday, 16 August 2010

Minang-style Chicken Curry






Minang-style Chicken Curry 
recipe from CikMat Gebu 


1 kg boneless chicken breast 

20 pcs dried chillies, reconstituted in hot water. 
3 red onions 
8 shallots 
5 garlic cloves 
2 cm fresh ginger 
2 cm fresh turmeric 

5 cm galangal, bruised 
2 lemongrass, bruised 
200 ml coconut milk 
1 cube chicken stock 
1 tbsp tamarind paste 
brown sugar 
salt 

Heat the oil in a sauté pan large enough to take the chicken pieces in a single layer. Add the bruised lemongrass and saute until aromatic. 
For the sauce, place the onion, shallots, garlic, ginger, chillies and turmeric into a food processor and blend until a smooth paste is formed. Add a splash of oil if the paste is too dry. 

Add the paste and fry over medium heat for 5 minutes until until it becomes fragrant, being careful not to burn it. 
Add the chicken pieces to the pan. Cook for 5 minutes, stirring and turning to coat with the spices. Add the coconut milk, tamarind paste, brown sugar and salt to taste. Bring slowly to the boil. Reduce the heat and simmer until reduced in volume by half.