Traditional Chicken Curry with Roti Jala

(From Y3K Recipes Issue No.9 – Nov/ Dec 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:

6 chicken legs (chop into 3 pieces each)

170g onions (processed)

6 pips garlic (pounded)

425-570ml water

50ml diluted coconut mlk

100ml concentrated coconut milk

600g potatoes (cut into wedges)

110g oil

Spices:

2 star anise/ bunga lawang

2 cinnamon barks/ kayu manis

2 lemon grass/ serai (smashed)

Curry ingredients:

6 tbsps curry powder

8 tbsps water

1/2 tsp salt

Seasoning:

1 tsp salt

Method:

1. Heat up oil. Sauté lemon grass for 1 minute over high heat. Add in star anise and cinnamon barks. Add in onions. Fry over medium heat till fragrant. Add in garlic and fry for another 1 minute.

2. Add in curry ingredients. Sauté over low heat for 3 minutes till oil surfaces.

3. Add in chicken. Cook meat thoroughly.

4. Add in water and diluted coconut milk. Bring it to a boil.

5. Add in potatoes, simmer till soft.6. Add in concentrated coconut milk. Add seasoning to taste. Simmer for another 2-3 minutes. Serve with roti jala.