1.5 kg chicken, cut into bite size pieces
2 medium onions, peeled and chopped
teaspoon finely grated fresh ginger
stalk lemon grass
tablespoons peanut oil
Salt to taste
teaspoon ground turmeric
teaspoon chili powder
teaspoon ground cardamom
tablespoon fresh cilantro leaves, chopped
Use a food processor to blend the onions,
garlic, ginger and sliced lemon grass until it becomes a smooth paste.
If necessary, add a little oil to assist blending. Heat a wok with the
cooking oil. Whenhot, stir in the blended paste, turmeric, salt and
chili powder. Lower heat to medium and fry, stirring well with a wooden
stapula. Add a little water if mixture starts to stick to the base of
the wok. Simmer on low heat until the ingredient loses all the moisture
content and turned red-brown color. Do not let it burn.
chicken pieces, ensuring that they are well coated with the mixture.
Cover with a lid and simmer for about 40 minutes or until the chicken is
tender. At this stage, water is not necessary to be added as the chicken
will produce enough liquid for this curry.
keep stirring to prevent the curry from sticking to the wok at this
stage. Add the cardamom and cilantro leaves, stir and replace the lid
again for a few seconds to keep the aroma. Serve hot with steamed boiled