Ingredients
1) Fresh chicken drum-sticks weigh approximately 1.3kg
2) Potatoes about 5 pieces
3) 8 pieces of red chillies
4) 8 pieces of dried red chillies
6) 1 big onion
7) 2 – 3 stock of lemon grass
8) 1 small piece of tumeric (Kunyet)
9) 1 piece of young ginger
10) 8 pieces of candor nut (Buah keras)
11) 8 tablespoonful of chicken curry powder
12) 1 packet of 220ml fresh coconut milk
Steps:
a) Preparation
2) Boiled the potatoes in boiling water until soften.
3) Chillies --- Remove the seeds from the fresh and dried chillies. Wash and drain them.
4) Onions --- Remove the skin of the small and big onion. Cut the big onion into small pieces.
5) Lemon grass --- Cut a portion of the lemon grass into small pieces. And cut the remain portion into a length of 3-4 cm. The remain portions kept aside for frying purposes.
6) Put the red chilies, dried chilies, onions, lemon grass, gingers candor nuts into the blender. Add some water into the ingredient and blend it into a paste form.
7) Then mix the chicken curry powder with the ingredient to blend them together. During the blending process, water should progressively added into the mixture and blend it until a smooth paste.
b) On the frying pan
1) Add 3 tablespoon of oil into frying pan and heat it till hot.
2) Fry the remainder portion of lemon grass till fragrant. Then pour the curry paste into frying pan. Continues fry it until brownish colour.
3) After the paste is cooked, add the chicken drum-sticks into the paste. Fry the chicken drum-sticks with the paste together. When the chicken is half cooked, pour the coconut milk and boiled for 8 mins.
4) Add in the boiled potatoes into the curry.
5) For better taste, add in half a tea spoon of salt or one tea spoon of light soya bean sauce into the curry.
6) Then the chicken curry is ready for serving.
