Tuesday, January 12, 2010 2:12 PM
Last afternoon, I cooked Hainanese Curry Chicken. Nearly finished all. A bit different from the other curry, I add hard boiled pigeon eggs because Charmaine and children like to eat eggs.
Ingredients: 1-1.5 kg chicken
300 g potatoes
2 lemon grass
500ml diluted coconut milk
2 pieces kiffir lime leaves
300ml thick coconut milk
Spices: 5 tbsp chilli paste
200g shallots
5 cloves garlic
1 small piece tumeric
3 slices galangal
5 candlenuts (buah Keras)
1.2 tsp belacan
Seasonings: 1 tbsp sugar
1 1/2 tsp salt
5 tbsp oil
Method:
1. Rinse chicken, drain and cut into chunks. Peel potaoes, cut into pieces and deep fry with oil. Remove to drain. flatten lemon grass with knife
2. Grind all spices ingredients well. Set aside.
3. Heat up 5 tbsps of oil , fry lemon grass till fragrant and remove. Pour in the spice mixture to fry till fragrant. Put chicken in to fry evenly before add in diluted coconut milk, lemon leaves, lemon grass and 50 ml of thick coconut milk. Bring to a boil.\
4. Switch to medium heat and cook for 15 minutes are cooked, pour in the remaining thick coconut milk and bring toa boil before serving.