Description
A delightful and comforting dish to make and share with your whole family.
Ingredients
Units
Scale
- 1 kg (2.2 lb) chicken drumsticks, cut into small chunks
- 500 g (1 lb 2 oz) yellow potatoes, washed, peeled and cut into wedges
- 150 g (2/3 cup) coconut milk
- pinch of salt
- 150 g (5 oz) red shallots
- 80 g (1/3 cup) garlic
- 2 pieces candlenut
- 1/2 cup (120 ml) water
Curry paste
- 3 tbsp curry powder
- 2 tbsp chilli paste
- 2 tbsp sugar
- 1/2 tbsp coriander powder
- 3 lemongrass, sectioned
- 5 stalks fresh curry leaves
- 1/2 cup (120 ml) water
Instructions
- Blend or lb together shallots, garlic and candlenut until you get a paste-like consistency. Heat up a 1/2 cup of peanut oil in a wok and add the blended ingredients with curry paste ingredients. Stir fry until fragrant.
- Add chicken chunks and cut potatoes into the wok. With a wok spatula, mix them well and ensure they are coated with curry paste. Pour in the other 1/2 cup water or just enough to cover all the ingredients in the wok.
- Cover with wok lid and bring to boil. Taste and adjust seasoning with sugar or salt. Reduce to medium and simmer for about 40 mins or till cooked.
- Pour in the coconut milk and season with salt to taste. Stir to mix the coconut milk well into the curry. Cook for another 3-5 mins. Serve.
Notes
- All ingredients can be found at Asian Grocery Stores
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 520