This is an excellent Chinese-Style chicken curry recipe. The curry is packed with aromatic flavoring from dried chilies, lemongrass, galangal, shallots, turmeric, and garlic. It’s not too spicy and is perfect with just some steamed rice. Yummy comfort food.
Chinese-Style Chicken Curry
Ingredients
1 Piece Chicken Breast (bone-in, skinless), cut into chunks
1 Piece Chicken Leg, cut into chunks
5 Yellow Flesh Potatoes, boiled, peeled, and cut into chunks
400 ml Coconut Milk, divided into 2 portion
3 Cups (750 ml) Water
3 Pandan Leaf, knotted
Sea Salt to taste
Oil for cooking
Spice Paste
28 to 30 Pieces (25 g) Dried Chilies, cut into ½ inch in length and soaked in hot water, drained
6 (100 g) Fresh Red Chilies, seeded, chopped
10 (about 250 g) Shallots, peeled and chopped
1 inch (about 20 g) Ginger, peeled and chopped
1 Stalk Lemongrass, trimmed and chopped
1/2 inch (about 8 g) Fresh Turmeric, peeled and chopped
1 inch (about 20 g) Galangal, peeled and chopped
4 Cloves Garlic, peeled and chopped
1 tsp Roasted Shrimp Paste (Belacan), optional
Full Recipe:
So So So So You
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