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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A richly flavoured Indonesian curry from Nancy Lam, seasoned with a wonderfully fragrant mix of exotic spices, coconut, lemon grass and lime leaves. Ingredients:
1 tablespoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon crushed fennel seed |
1 teaspoon ground turmeric |
1/2 teaspoon fresh ground black pepper |
1 teaspoon paprika |
2 teaspoons soft brown sugar |
2 stalks lemongrass |
4 ounces small onion, finely chopped |
3 garlic cloves, chopped |
2 macadamia nuts, chopped |
3 red chilies, deseeded and chopped |
4 slices fresh galangal root |
1 (3 lb) whole chickens, cut into 12 pieces |
4 fresh lime leaves, torn |
1 teaspoon shrimp paste |
2 tablespoons vegetable oil |
1 (14 ounce) can coconut milk |
3 ounces shredded coconut |
salt |
plainly boiled cooked rice |
green vegetables |
Directions:
1. Combine the coriander, cumin, fennel, turmeric, pepper, paprika and sugar in a bowl.
2. Put the lemon grass, onions, garlic, candlenuts, chilies and galangal in a blender and purée until very smooth.
3. Dry-fry the shredded coconut without any oil until golden brown. Transfer to a blender and blend until smooth.
4. Heat the oil in a sauté pan large enough to take the chicken pieces in a single layer. Add the puréed spices and fry over medium heat for 5 minutes, stirring.
5. Add the chicken pieces to the pan. Cook for 5 minutes, stirring and turning to coat with the spices.
6. Stir in the dry spices, then add the lime leaves, shrimp paste, coconut milk and salt to taste. Bring to the boil then simmer gently for 15 minutes.
7. Stir in the shredded coconut. Cover tightly and simmer over low heat for another 20 minutes without removing the lid. Serve with rice and plenty of vegetables.
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