Ingredients
- 10 cloves garlic, peeled
- 10g (1 tbsp) ginger, peeled
- 2 tsp tumeric, peeled
- 2 tbsp curry powder, mixed with 4 tbsp water to form a paste
- 1 tsp salt
- 1 tsp MSG, optional
- 1.6kg (3.5lb) chicken, cut into pieces
- 115g (4 oz) coconut, grated
- 225ml (1 cup) water
- 1 heaped tbsp cumin seeds, or 3/4 tbsp ground cumin
- 1 heaped tbsp poppy seeds, optional
- 8 cashew nuts
- 8 almonds
- 115ml (1/2 cup) cooking oil
- 285g (10 oz) shallots, peeled and thinly sliced
- 8-10 dried chillies, ground to a paste or 1 tbsp chilli paste
- 1 stalk curry leaves
- 3/4 tsp - 1 tsp salt
- 1 tsp MSG, optional
METHOD
- Pound garlic, ginger, tumeric and curry powder into a fine paste. Mix with salt and MSG, if using, and rub all over chicken. Leave to marinate for 1/2 hour
- Combine grated coconut with the 225ml (1 cup) water and squeeze to extract No.2 milk. Collect in a bowl
- Pound cumin seeds, poppy seeds, cashew nuts and almonds to a paste and combine with No.2 milk. Set aside
- Heat the cooking oil in a wok. Add three-quarters of the sliced shalloys and fry until golden brown. Lower heat, add dried chilli paste, curry leaves and fry until oil turns red
- Add the marinated chicken, stir well, reduce heat to moderate and cook for 1/2 hour with lid on. (Do not uncover whilst the chicken is cooking)
- Add the rest of the sliced shallots, salt, MSG, if using, and coconut milk mixture. Bring to the boil, reduce heat and simmer for 15-20 minutes until chicken is tender. Serve
Mrs Leong Yee Soo - Hot&SpicyTreats