Slightly adapted from Vijaya Selvaraju here: https://www.youtube.com/watch?v=hjtfUpiJDg0
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Ingredients
- DIY Curry powder for this dish:
10 cloves
1 tsp fennel
1 cinnamon stick
1 star anise
4 dried red chilies
1 tbsp turmeric
1 tsp black pepper
1 tbsp ground cumin
2 tbsp ground coriander
- For the spice paste:
4 dried red chilies, seeds shaken out and soaked in water for 30 minutes
1 small red onion
4 garlic cloves
2 inch ginger
1 tbsp whole almonds
1 tbsp soy sauce
2 tbsp of the DIY curry powder
2 tbsp minced lemongrass (or just one whole stalk in the curry itself if you don’t have frozen chopped lemongrass)
Alternatively, you can use 3 large dried Thai kaffir lime leaves or 6 small ones.
Again, if it’s not minced lemongrass, and it’s either whole kaffir lime leaves or one whole stalk of lemongrass, put it in the curry itself while simmering, not in the food processor.2 tbsp oil
- For the chicken:
2 pounds chicken drumsticks or thighs (if using thighs, I remove the skin)
1 tbsp soy sauce
1 tbsp of the DIY curry powder
- For the curry:
2 tbsp of oil
1 tsp sugar
2 tsp sea salt
1 1/4 pounds of potatoes, cut into large chunks
2.5 cups water
3/4 cup coconut milk, canned, full fat
Directions
- For the DIY curry powder:
- Mix all ingredients for the curry powder in a coffee grinder and process until a fine powder forms.
- For the spice paste:
- Place all the ingredients for the spice paste in a food processor and until smooth. See instructions in the ingredient list of the lemongrass isn’t minced and alternatives.
- For the chicken:
- Marinate the chicken in 1 tbsp of the DIY curry powder and 1 tbsp of soy sauce.
- For the Curry:
- In a large pot on medium heat, add the oil. Fry the spice paste for 30 seconds until fragrant.
- Add in the chicken and cook until a little browned all over and coated in the spice paste.
- Add the lemongrass or lime leaves, if you didn’t use or have the frozen minced lemongrass.
- Add the potatoes, sugar, salt and water. Bring to a boil on high heat, then lower heat and simmer, covered for around 20-30 minutes, until chicken is tender.
- Add the coconut milk, and simmer for another 3-5 minutes to thicken. Serve with white rice. Enjoy!
