Recipe for 3-5 pax
Curry Rempah600g curry powder
20-25 shallots (small onion)
10-12 candle nuts
Oil for frying( I use coconut oil)
Method
1. Curry powder mix with some water till paste like. (Not to watery) put aside.
2. Blend peeled shallots and candle nuts with some water till puree like.
3. Heat wok with a good amount of oil to stir fry the onion mixture till brown. Keep stirring to prevent from burnt.(medium low heat)
4. Once onion is brown, add the curry paste to the brown onion and continue to stir fry till a darker mix.(remain as medium low heat)
5. Rempah is done. (You may keep the rempah once cool, tight container in fridge for future use)
Curry chicken
1/2 of whole chicken cut to pieces
5-7 medium potatoes cut to half
200ml Coconut milk
100ml Evaporated milk
1 cube Chicken stock(optional)
1 litre boiling water
Method
1. Rempah to stir fry with chicken & potatoes for about 5mins.
2. Add in coconut milk & evaporated milk, mix well.
3. Pour in water, add in the chicken stock cube, stir well and let it boil with lid for half an hour or till the chicken & potatoes are soften. Half way thru add in the salt & sugar to taste.
Done.
