Our family usually consume curry for weekend, because one dish could last till dinner or if lucky it could last till the next day, it's a win - win situation, parents only cooked once, and children still get to eat home cook meal. Of course after trial and error I came out with this almost identical recipe that my family usually cook.
Ingredients:
- 1 Whole chicken cut into pieces (I bought one that one has already been cut by the butcher in local grocery store)
- 1 lemon, squished and get the juice
- 1 can of coconut milk (400ml)
- 400 ml water or 1 can chicken broth
- 4 lime leaves
- 2 bay leaves
- 1 lemon grass
- 1/2 tsp of salt (mind the salt if you using chicken broth)
- 1 tsp sugar
- 4 Tbsp oil (for frying the ground paste)
- 1 star anise
- 1 cinnamon
-1/4 tsp cumin powder
- 3-4 white potato (optional
- 3-4 white potato (optional
ground paste:
- 4 big shallots
- 5 cloves of garlic
- 1 big ancient chile
- 3 thai chillies
- 1 tsp coriander
Directions:
- Mix the lemon juice and chicken marinade for 10 minutes and rinse the chicken, pat dry and set aside.
- Fried the ground paste until fragrant using medium heat (approximately 3-5 minutes) then add the rest of the ingredients (lime leaves, bay leaves, lemon grass, star anise, cinnamon, and cumin powder). pour the coconut milk over the paste and add water.
- Stir until all of the ingredients incorporated, leave it to cook in medium small heat, stir once in awhile.
- In another wok/pan, pan fried the chicken using one tablespoon of oil, fried until the skin get the light brown, then transfer them into the spice pot.
- Turn the heat to small and let the chicken cook in fragrance spices for 30 - 45 minutes, (add the potato along with the chicken if you use one for the curry)
- serve with bihun or white rice.
note: picture will come out soon. ;)