Indonesian Chicken Curry

• Half whole chicken (cut into pieces)

Paste Ingredients

• 3 large red chilli, finely chopped 
• 2 birdseye chillies, finely chopped 
• 1 thumb galangal, sliced 
• 1 thumb ginger, sliced  
• 1 thumb fresh turmeric, sliced 
• 2 cloves garlic, sliced 
• Handful shallots, sliced 
• Handful dried red chillies, soaked in warm water for ten minutes and finely chopped 
• 5-6 candlenuts 
• 1 Tbsp belacan (swapsies shrimp paste) 
• 2 stalks lemongrass, bashed and finely chopped

Spices

• 1 Tbsp chicken masala powder 
• 2 Tbsp curry powder 
• 5-6 lime leaves 

Liquid 

• 500ml chicken stock
• 500ml fresh coconut milk
• Gula melaka to taste (swapsies brown sugar) 
• 1 Tbsp tamarind concentrate 

• Neutral oil to cook

Prepare and place the paste ingredients into a blender, along with some left over water from soaking the chillies.  Blend to a fine paste. 

Preheat oil, then stir fry blended chilli paste for a minute or two, before adding in the curry powder and chicken masala powder. Stir fry until fragrant. Then add in the chicken and mix until combined with the spices.

Add in coconut milk, and stock, cover and cook for 35 minutes at low heat until the chicken is tender.

Lastly, add in the lime leaves, tamarind and sugar to taste. Stir to combine well and let it boil for 2-3 minutes.

Enjoy with a plate of rice!