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Friday, January 15, 2016


This chicken dish isn’t that hot and spicy as named. It is rather mild but very aromatic and tasty. I love the thick consistency of the gravy and flavourful chicken pieces. This dish should be fairly dry. Awesome with piping hot rice.
I added some Basil leaves for colour and a refreshing aroma. Overall, it is a lovely curry which I believe would taste even better after resting.
3 deboned chicken whole legs – cut bite size pieces
Some basil leaves - optional
2-3 tbsp oil
Marinade For Chicken
2 tbsp chilli paste
2 tbsp lime juice
1 tbsp grated ginger
Curry Paste [Mixed]
1 ½ tbsp meat curry powder
2 stalks coriander roots – finely chopped
1 tbsp chopped cekur leaves [kencur leaves]
2 stalks lemongrass [white part only] – lightly smashed
2 tbsp brown sugar
¼ tsp salt
½ tbsp chicken stock granules
1 tbsp fish sauce
Dash of pepper
  1. Marinade chicken for at least an hour.
  2. Heat oil in wok, add in curry paste and fry until aromatic.
  3. Put in marinated chicken and fry for 5 minutes until meat turns firm.
  4. Add in seasoning and enough water to cover the meat. Stir fry to combine then simmer until chicken turns tender and gravy is thick.
  5. Lastly, stir in basil leaves to cook. Dish up to serve with rice.


Phong Hong said...

Kimmy, this is quite a unique curry with addition of basil leaves and cekur leaves. Must be very aromatic. I must try it!

Kimmy said...

Hi Phong Hong, I did wonder how the taste was like, but it is surprisingly good when it is cooked until the gravy is thick.

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