- Meat and poultry
- Cuts of chicken
- Chicken thigh
This is extremely spicy dish and very popular in South East Asia, especially in Singapore, Malaysia and the Phillipines. There are many variations to this traditional dish, and I'll try to be as close to the real thing as I can with my version. Don't worry, you can easily get the ingredients at any Asian supermarket. Serve with white rice and a big smile.
10 people made this
- 8 cloves garlic
- Knob of galangal root or root ginger, peeled and sliced
- 5 small onions, roughly chopped
- 2 fresh red chillies, chopped
- 2 sticks lemon grass (1 layer of skin peeled)
- Knob of fresh turmeric, peeled or 1 heaped teaspoon of dried turmeric
- 1 teaspoon of freshly ground black pepper
- 10 candlenuts or macadamia nuts
- 3 tablespoons belacan (prawn paste)
- 120ml (4 fl oz) water
- 3 tablespoons of vegetable oil
- 1 or 2 tablespoons chilli paste
- 1 or 2 tablespoons English mustard
- 5 cloves
- 5 cardamom seeds
- 1 cinnamon stick
- 400ml (14 fl oz) water
- 1 (500g) bag of baby potatoes, washed and halved
- 6 chicken breast fillets or 12 boneless chicken thighs
- Bunch of fresh coriander leaves, chopped
- Salt to taste
MethodPrep:15min ›Cook:55min ›Ready in:1hr10min
- Put the garlic, galangal, onions, chillies, lemon grass, turmeric, pepper, nuts, prawn paste and water in a blender and purée until very smooth.
- Heat oil in a large pot and add blended ingredients. Stir over medium heat for 10 minutes.
- Add chilli paste, mustard, cloves, cardamom and cinnamon; stir, and let sizzle for another 10 minutes.
- Add water, chicken and potatoes; increase heat and bring to a boil. Once boiling, reduce heat to medium, cover pot and let simmer for 30 - 40 minutes, or until chicken and potatoes are cooked.
- Season with fresh coriander leaves and salt; simmer for another 5 minutes. Remove cinnamon stick before serving.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
This was a lovely curry, very tasty, though I added some chillies to give it a bit more heat. Warning, though, that Belcan stuff stinks to high heaven Also, as a tiny point, the colour was a bit offputting, so I added some appropriate spices just to make it a bit warmer and appetizing, but I cannot fault the taste and it was simple to make.-28 Jun 2011