This Chicken Curry dish is my family's favourite picnic meal, bringing us together and reminding us of those good family memories! Ever the crowd favourite, try making this for your own family and create great memories too!
Remove chicken head and innards in the chicken cavity. Next rub chicken with coarse salt all over and in the cavity to remove the yellow membrane, then wash thoroughly and drain dry.
Cut chicken into pieces. Then rub 1 tsp of salt all over the chicken and marinate for 30 minutes.
De-seed the red chilli and dried chilli and cut into pieces. Soak the dried chilli in hot water until soft.
Remove the outer layer of the 4 stalks of lemongrass. Cut 2 stalks into small pieces for the Curry Paste (use only the white portion). Bruise the other 2 stalks of lemongrass and the 2 green portions lightly to add into the curry later.
Peel shallots, garlic, galangal and turmeric. Cut galangal and turmeric into smaller pieces.
Peel potatoes and cut in chunks.
In a blender, pulse the Curry Paste ingredients until very fine.
Mix the coconut cream and water. Alternatively, you can use freshly squeezed coconut milk instead (see recipe here)
Add 5 tbsp of oil in a wok over medium heat. Once the oil is hot, add the potatoes and fry for about 5-8 mins until lightly browned. Transfer to a plate, leaving oil in the wok.
Add another 2-3 tbsp of oil to the wok, then add the curry paste and fry for about 10 minutes, stirring constantly to ensure that the curry paste at the bottom of the wok does not get burnt.
Add the chicken and half of the coconut milk. Mix well with the curry paste and cook for another 5 minutes, stirring occasionally. Once it starts to bubble, transfer to a pot.
Add the bruised lemongrass and potatoes and continue to simmer uncovered over medium-low heat for 20-25 mins or until the potatoes are soft. Stir occasionally to ensure the bottom of the pot does not get burnt.
Add in rest of the coconut cream and salt (to taste), then cook for another 5 minutes.
When ready to serve, reheat the curry over the stove and serve with rice or baguette.
Get more recipes from TheBurningKitchen.com