GREEN CHICKEN CURRY [AYAM SAMBAL HIJAU]

This is a follow up of my previous 2 posts on green curry paste and its' uses.  There is a recipe on how to prepare the green curry paste and Green Curry Fish.  Here is another green curry with chicken.
One portion of the Green Curry Paste is sufficient to prepare two separate curries with fish and chicken.

Again, this green chicken curry is awesome.  It is fragrant, aromatic and it isn't too spicy with addition of coconut milk. The spiciness is acceptable to us.
This is a perfect curry to serve with piping hot rice. I served this lovely curry with Blue Pea Flower Rice.

Recipe adapted from Yum Yum Magazine No. 60 with modifications
Ingredients
6 pieces deboned chicken drumstick with skin
some long beans - cut 1 inch sections
1/2 tsp tumeric powder
1/4 tsp salt
1 large onion - skinned and sliced
1 red chilli - deseeded and cut 
1/2 portion of green curry paste [from recipe below]
1/2 tsp jintan putih [fennel powder]
1/2 tsp toasted belacan
2 tbsp coconut milk powder + 150 ml water
juice of 2 limau kasturi
some Basil leaves
Seasoning
1/2 tsp salt to taste
1/4-1/2 tbsp sugar to taste

1. Marinate chicken pieces with tumeric powder and salt.  Shallow fry until golden brown [skin side first]*.  Dish up.* Frying the chicken pieces with skin side first in a non-stick wok does not require oil.  Use the oil from the skin to pan fry the chicken pieces.
2. Remove excess oil if any, saute onions, red chilli and long beans until fragrant.  Add in green curry paste, jintan putih, belacan and stir fry until aromatic.
3. Add in coconut milk and seasoning.  Bring to rolling boil and add in the fried chicken.
4. Bring to boil until sauce is thick and chicken is cooked through.
5. Dish up to serve with rice.
   
   
   
   
   
   
   Ingredients for Green Sambal [Previous Post]

5 green chillies – cut small pieces

10 green chilli padi – cut

5 pips garlic

10 shallots

2 stalks lemongrass – cut small rings

Seasoning

½ tsp salt

1 tbsp sugar

5 tbsp oil

1. Blend the aromatics until fine.
2. Heat oil in a non-stick wok, sauté blended ingredients until aromatic.
3. Add in seasoning and stir fry over medium low heat until oil separates.
4. Dish up, store for later use.
   
   

I'm linking this post to  Cookbook Countdown Event #12 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray