THICK CHICKEN CURRY

 Thick Chicken Curry (Kuah Kari Ayam Kental) 

---

Thick Chicken Curry

Ingredients

• ½ free-range chicken, cut into preferred pieces
• 1 segment galangal, bruised
• 1 stalk lemongrass, bruised
• 350 ml coconut milk (from ¼ grated coconut)
• 2 kaffir lime leaves
• 2 potatoes, diced
• 3 tbsp shallots
• 4 tbsp cooking oil
• Salt and sugar to taste
• ½ tsp coriander
• 1 cm ginger
• 1 cm turmeric
• ½ tsp cumin
• 3 cloves garlic
• 3 candlenuts
• 3 red chilies
• 4 cloves shallots
• Finna shrimp crackers (for garnish/side dish)

---

How to Make Chicken Curry

1. Blend the following ingredients until smooth: ginger, turmeric, cumin, candlenuts, garlic, shallots, coriander, and red chilies. Set aside.
2. Heat a little oil in a wok or pan. Sauté the blended spices, stirring continuously.
3. Add the bruised galangal, lemongrass, and kaffir lime leaves. Continue sautéing until fragrant.
4. Add the chicken pieces and stir well to coat with the spices.
5. Pour in the coconut milk. Stir gently and cook until it comes to a boil. Avoid letting the coconut milk split.
6. Add the diced potatoes, then season with salt and sugar to taste. Cook until the chicken and potatoes are tender.
7. Once cooked, remove from heat. Sprinkle with fried shallots and serve with Finna shrimp crackers.
8. Your thick chicken curry is ready to enjoy!