MINANGKABAU CURRY CHICKEN

Medium size chicken 1 whole

Coconut milk 400 ml

Black pepper powder 1/2 tsp

White pepper powder 1/2 tsp

Turmeric leaf 1 tbsp

Kaffir lime leaves 4 leaves

Lemon grass 1 stalk

Oil 3 tbsp

Salt 2 tsp

Sugar 1 tsp

Water 150 ml

PASTE:

Fresh turmeric 4 cm

Kaffir lime leaves 5 leaves

Onion 1/2 bulb

Fresh coriander 3 stalks

Small shallots 6 bulbs

Thai basil 25 leaves

Green chillies 2 pieces

Belachan 1 tsp

Lemon grass 2 stalks

Water 2 tbsp

Galangal 6 slices

Cut the chicken into bite size.

Blend all ingredients for paste in a blender.

Heat pot with 3 tbsp of oil, fry paste and pepper until oil separate.

Add in chicken and fry for 10 minutes.

Add water in then coconut milk, boil for 10 minutes and lower heat to simmer until chicken is tender.

Lastly add in finely shredded turmeric leaves, lime leaves and lemon grass, remove from heat and let it sit for 2 to 3 minutes before serving.

NOTE:

This dish looks like Thai Green Curry but has better fragrant and flavour. Especially the turmeric leaves give off a very nice aroma. I have modified this dish by frying the paste, I think it brings out the flavour and aroma. The original way was taught to me by my godmother who is a Malay from Seremban. She only fried the garlic and onions, which are sliced.

If you can not find turmeric leaves, it will still be OK but smell better with turmeric leaves. This recipe is taken from my cookbook, ‘Blame It On Granny