Let's hope this suits their palette.
What you need:
2kg Chicken, cut into pieces
Grind to paste
10 cloves garlic
1 thumb size ginger 2" blue ginger
1" turmeric
2 tbsp curry powder mix with 4 tbsp water
1 tsp salt
¾ tsp cumin powder
5 candlenut
115ml oil
285g shallots
15 dried chillies, deseed and soak until soft
3cm belachan, toasted
300g water
400g coconut milk (I used kara)
2 stalk lemongrass, bruised
1 stalk curry leaves
Method
Heat oil and fry the rempah until fragrant.
Add in lemongrass and curry leaves.
Add in chicken, and coat well.
Add in water
Reduce heat and cook for ½ hour with lid on.
Add in coconut milk and bring to boil.
Simmer for 20 mins till chicken is tender.
Serve with either bread or rice.
Happy Weekend.
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