Ingredients:
8 pcs drumstick
4 tbsp vegetable oil
4 fresh kaffir lime leaves
2 cups water
Squeeze of lime juice
Spice Paste:
15 shallots - peeled
4 cloves of garlic – peeled and lightly crushed
3 stalks of lemongrass (use the bottom white part only)
5 fresh red chili peppers
10 dried red chilies - soaked in hot water for 10 minutes
1 1/2 inch of fresh galangal
1/2 inch of fresh turmeric
1/2 inch of fresh ginger
3 candlenuts
1/4 tbsp belacan
Seasoning:
1/4 tsp salt or to taste
1/2 tbsp of palm sugar
2 tbsp coconut milk
Method:
1. Add all the spice paste ingredients into a food processor and blend to a fine paste.
2. In a wok, heat up the oil. Then add in the blended spice paste and sauté for about 30 seconds. Then add in half of the quartered kaffir lime leaves, and sauté the spice paste for another 2-3 minutes until aromatic.
3. Add in the drumstick and stir-fry for one minute, ensuring each chicken piece is well coated with the spice paste. Pour water in and bring it up to a boil. Then add in the rest of the kaffir lime leaves, and lower the heat to medium-low. Stir and continue cooking the chicken for about 20-25 minutes until the chicken is tender and gravy thickens. If the gravy gets too dry while cooking, you can add in a bit more water.
4. Season with salt and sugar, and swirl in the coconut milk. Turn fire off when well combined.
5. Squeeze in some lime juice and serve hot.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10210635171850060&set=pcb.1851329981794595&type=3
Credit: Long Yen
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/04/complete-recipe-nyonya-chicken-curry.html
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