This is my version of malay chicken curry. I like the curry quite saucy.
For the rempah (spice paste)
150 - 160 g shallots
3 - 4 cloves of garlic
6 - 7 candlenuts
12 - 20 dried chillies, about 15 - 20g
1 small piece of fresh turmeric about 20g (or 1 heap tsp of turmeric powder)
1 thumb size piece of ginger about 25g
1 tbsp belacan or shrimp paste
5 - 6 tbsp cooking oil
3 stalks of lemon grass
about 20 - 25 curry leaves
1 - 2 tbsp of tomato puree
800g chicken pieces (I use thighs and drumsticks)
400ml tin of coconut milk
1 - 2 tsp of sugar (optional)
1 tsp of salt
- De-stalk and de-seed the dried chillies then soak in warm water till soft. Drain of excess water. Peel shallot, garlic and ginger.
- put all the spice paste ingredients into a mini blender and blitz till smooth.
- Trim the lemon grass and bash them.
- Heat oil then add in the lemon grass and curry leaves, stir till fragrant then add in the spice paste and tomato puree. Stir for about 8 - 10 minutes on low heat.
- Add in the chicken pieces, stir for about 10 - 12 minutes.
- Add in about 1/2 - 3/4 cup of water, let this boil for couple of minutes, turn the heat to minimum lid on and let it simmer for 20 minutes.
- Add in the coconut milk, simmer with lid off for another 10 - 20 minutes till the sauce is reduced to your liking. Add salt and sugar to taste.
- Skimmed of any oil floating on top if you wish.
- Ready to eat with rice, bread or roti jala.
* More dried chillies more spicier the curry and redder the sauce.
* If you don't like it too spicy and want a redder sauce, add more tomato puree.