Marinate chicken with Malaysian curry powder and light soy sauce for 15 minutes.
Soak dry red chilies for 15 minutes.
Blend shallots, garlic cloves, ginger, macadamia nuts, and soaked dry red chilies with Malaysian curry powder.
Heat oil over medium flame and add the blended curry paste, cooking until the raw smell dissipates.
Add chicken and coat well, then add water and cook over high flame until boiling.
Add boiled potatoes, onion, lemongrass stalk, and curry leaves. Once boiling, lower the heat and simmer for 20 minutes.
Add coconut milk, and cook for another 5 minutes. Season with salt and sugar to taste, then give a final mix.
Serve with bread or rice.
Ingredients
Directions
Marinate chicken with Malaysian curry powder and light soy sauce for 15 minutes.
Soak dry red chilies for 15 minutes.
Blend shallots, garlic cloves, ginger, macadamia nuts, and soaked dry red chilies with Malaysian curry powder.
Heat oil over medium flame and add the blended curry paste, cooking until the raw smell dissipates.
Add chicken and coat well, then add water and cook over high flame until boiling.
Add boiled potatoes, onion, lemongrass stalk, and curry leaves. Once boiling, lower the heat and simmer for 20 minutes.
Add coconut milk, and cook for another 5 minutes. Season with salt and sugar to taste, then give a final mix.
Serve with bread or rice.