Kari Ayam Lengkuas - Galangal Chicken Curry

Method6 steps

1. 1

   Step 1: Soak the 15 g dried chillies in hot water for 15 minutes, then drain and discard the soaking water. Separate the white bottoms of the two lemongrass stalks from their green tops and reserve the tops. Grind the drained chillies, galangal (50 gram), white lemongrass, shallot (100 g), garlic (5 cloves) and chosen turmeric (1) into a smooth paste. Separately peel the four large potatoes, cut into wedges and skillet-fry in a separate supply of oil (4 tablespoon) until golden; reserve them. Heat the measured 4 tbsp curry oil in a wok or pot over medium-high heat and fry the spice paste for about 5 minutes until fragrant.

   Fry ground curry paste after preparation · 5 minUses 15 g dried red chillies, soaked in hot water 15 minutes and drained · Hot water for soaking dried chillies (quantity unspecified, discarded) · 50 gram galangal · 2 lemongrass stalks, white bottoms for paste and green tops reserved · 100 g shallot · 5 cloves garlic · 1 fresh turmeric piece (size unspecified), OR about 2 tsp turmeric powder · 4 large potatoes (about 1 kilogram), peeled, cut into wedges, and fry in skillet until golden brown

2. 2

   Step 2: Add the curry leaves (5 sprigs), reserved green lemongrass tops and 1.5 kg chicken pieces to the fried paste. Mix and cook until the chicken’s outside is no longer pink; later simmering completes its cooking.

   Uses fried galangal curry paste · reserved green tops from the same two lemongrass stalks · 5 sprigs curry leaves · 1.5 kg chicken pieces (drumsticks and breasts)

3. 3

   Step 3: Stir in 2 tbsp curry powder and 4 cups chicken stock OR water. Bring to a boil.

   Uses chicken with fried paste, curry leaves and reserved green lemongrass · 2 tablespoon curry powder · 4 cup chicken stock (or water)

4. 4

   Step 4: Reduce to medium-low heat. Season with the listed 1–1½ tbsp salt to taste, 1 tbsp palm OR brown sugar and ½–1 tbsp fish sauce. Cover and simmer for 15 minutes.

   Simmer covered · 15 minUses boiling chicken curry base · 1–1½ tbsp salt to taste · 1 tablespoon palm sugar (or brown sugar) · ½–1 tbsp fish sauce

5. 5

   Step 5: Add the prepared potato wedges and mix. Cover and simmer for another 15 minutes, until potatoes and chicken are tender and the thickest chicken reaches 74°C/165°F away from bone.

   Simmer with potato · 15 minUses seasoned chicken curry after first covered simmer · reserved golden skillet-fried potato wedges

6. 6

   Step 6: Taste the finished curry, turn off the heat and serve with steamed white rice. The salt, sugar and fish sauce already entered in the preceding seasoning step.

   Uses tender chicken and potato galangal curry · Steamed white rice for serving (quantity unspecified)