Ingredients
- 700g Chicken Meat
- 300g Potatoes
- 2 Star Anise
- 1 Cinnamon Stick
- 2 sprigs Curry Leaves
- 200ml Valcom Premium Coconut Milk
- 700ml Water
- 1 tsp Salt
- Coriander (for garnishing, optional)
- Ingredients for curry paste :
- 15 Dried Chili
- 1 stalk Lemongrass
- 2 tbsp Curry Powder
- 100g Shallots
- 20g Garlic
- 10g Ginger
- 15g Turmeric
- 10g Belacan (fermented shrimp paste)
- 60g Cooking Oil
Method
- Wash dried chilies and soak for 15 minutes, then cut into pieces for later use.
- Peel, dice and soak potatoes in brine. (Soak in brine can prevent potatoes oxidized)
- Cut lemongrass, shallots, garlic, ginger and turmeric into small pieces.
- Put all the INGREDIENTS for curry paste into a food processor, pound until smooth.
- Turn medium-low heat, pour in curry paste, sauté until some oil separated, then add in curry leaves, star anise and cinnamon stick, continue to sauté until fragrant and the colour turn dark.
- Add in potatoes and chicken meat, stir fry for 5 minutes, and then add in the water.
- Cook for 15 minutes on low heat, or until potatoes soft, then pour in coconut milk and salt.
- Mix well and cook until boiling, then it is ready to serve.
Product used in recipe
- Valcom - Coconut Milk