|
1.5
kg
2
1/2 teaspoons
2
3
stalks
6
1
teaspoon
3
tablespoons
3
cups
3
strips
2
teaspoons
|
Roasting chicken
Finely grated fresh ginger
Medium onions, chopped
Lemon grass or rind of 1 lemon
Red chilies, seeded or 2 teaspoons sambal ulek
Ground turmeric
Oil
Thick coconut milk
Pandanus leaves or fresh basil leaves
Salt
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Method :
-
Cut chicken
into curry pieces.
-
Pound the
ginger, onions, lemon grass or rind and the chilies with a mortar and
pestle, or grind in electric blender with a little oil until they form a
paste.
-
Rub chicken
pieces with turmeric until they are coated all over.
-
Heat oil in a
heavy saucepan and fry the ground ingredients over a low heat, stirring
constantly for 15 minutes or until soft and golden.
-
Add chicken
and fry for further 10 minutes.
-
Add coconut
milk, pandanus leaves or basil leaves and salt and simmer uncovered
until chicken is tender.
-
Serve with
white rice or nasi lemak.
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