Spicy Chicken Curry

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More often than not, a curry tastes much better when it is spicy and not coming from a jar! This is obviously for those who love the kick from a good old spicy chicken curry. But if this isn't your cup of tea, we have the Mild Chicken Curry for you.

Ingredients A:

30g turmeric powder
20g coriander seeds
30g galangal
100g dried chillies
50g red chillies
200g shallots
1 sprig ginger blossom
1 stalk lemongrass

Other Ingredients:

1 whole chicken, chopped into small pieces
4-5 small potatoes
1 teaspoon sugar
2 teaspoon salt
100g dried shrimp, finely ground
Milk from 1 coconut, neat

Preparation:

Marinate the chicken with some salt and pepper, for about 1 hour.
Cut the potatoes into halves, and pre-boil them till they are cooked. Strain.
Blend all the ingredients from A with a food processor, till everything is pasty.
Heat some vegetable oil in a deep saucepan, fry the ground dried shrimp for about 1 minute.
Stir in the blended Ingredient B and stir-fry for another 2-3 minutes. Add in the chicken and potatoes, and stir-fry till the meat is cooked.
Pour in the coconut milk and cook on medium for another 10-15 minutes or till it is boiled, stir constantly.
Turn heat off or keep warm on low.
Served with hot boiled rice.

Versatility Note:

If a whole chicken is too much, you can use just breast meat or just the thighs and the wings.
You can replace the potato with other vegetable such as courgette or aubergine.

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