Ingredients:
7-8 chicken pieces (Add 1/2 tbsp saffron/kunyit powder with salt to taste to mix into the chicken, then deep fry and keep aside)
Other Ingredients
yellow noodles (as needed)
2-3 tbsp chicken curry powder (mix with water to get a thick paste)
3 medium size potatoes (cut into chunks)
1 large red onion (sliced)
4 cloves garlic (sliced)
1 serai/lemon grass (smashed)
spices ( just a stick of cinnamon, 3-4 cloves and 1 star anise)
2 cups thick coconut milk
2 sprigs curry leaves
100g/2 tbsp kerisik/fried and pounded grated coconut
2-3 birds eye chillies (sliced - its optional)
2 stalks of mint leaves (for garnishing)
4 tbsp oil
salt to taste
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Preparation:
When oil is heated, fry the onions, garlic, spices and lemon grass for 3-4 mins.
Add in the curry paste and continue to fry until the oil starts to float.
Add the curry leaves, coconut milk, potatoes and salt to taste. Once boiling, check to see whether the potatoes are cooked.
Once this is done, put in the kerisik/pounded coconut and stir into the gravy. Let it boil for another 2-3 mins.
Add needed amount of noodles into a bowl as well as 3-4 chicken pieces on top. Pour the gravy over, add the chilly padi (optional) and garnish with the mint leaves before serving.
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