15 dried red chillies (soaked for at least 15 minutes before using)
1.5 tbsp ‘Knorr’ chicken bouillon powder
2 teaspoons of sugar
A pinch of salt
800g chicken thighs
2 large potatoes
4 lemongrass sticks
20 curry leaves
3 tbsp freshly grated turmeric
4 tbsp ‘Adabi’ chicken & meat curry powder
250 ml ‘Aroy-D’ coconut milk
200 ml evaporated milk
100ml vegetable oil
Method:
After soaking the dried chillies, blend all the ingredients for the chicken curry paste using a hand blender or food processor. Add some water from the soaked chillies as necessary to make the paste smoother - until it appears grainy in texture and the ingredients are only just about discernible bits.
Peel and chop the potatoes into quarters.
Chop off the bottoms of the lemongrass & bash them with the back of your knife so its fragrance is released.
Peel the turmeric (easiest with a spoon) and grate by hand - wearing food gloves if you don’t want your fingers stained yellow for the next couple of days!
Add vegetable oil to your pot or wok and turn the heat up high, before adding your curry paste. Fry it for 3 minutes so some of the water evaporates, stirring occasionally so it does not burn.
Add curry leaves, curry powder and grated turmeric and stir through, before adding the chicken, lemongrass, coconut milk and evaporated milk.
Simmer for 10 minutes before adding the potatoes, then simmer for another 10-15 minutes. Don’t add the potatoes too early, otherwise they will get mushy and break up in the curry. Test the potatoes occasionally with a fork to see if it is cooked through.
Depending on how thick you like your curry, leave it to simmer for another 10-15 minutes - but don’t forget to remove the cooked potatoes first if you do! I personally can never resist anymore at this point. Add a little sugar & salt to taste, to be transported instantly to the hawker centres of Singapore.
