Chicken Curry The Lots
I opened the refrigerator, and I realized that I still have a whole steamed chicken that I stored in a container. O my God, what should I do with this failed Hainanese Chicken. I was thinking whether I should do the Rendang Chicken or the Curry Chicken. I was juggling between those two while pureeing my spices (both of them have similar spices). No, if I turned them into Rendang, by the time they are cooked, there would be nothing left to eat on the chicken, because the chicken was so small. So, what I did was gathering all the possible things that I got from my fridge, those were 1 kg fresh chicken breast, eggs and potatoes. And there was it, The Chicken Curry The Lots.
This is my kind of Chicken Curry or should I say this is my family kind of Chicken Curry. It is creamy and spicy, but you could taste the savory and sweetness of the ingredients. I just cant get enough of this Chicken Curry, that is the reason why I never cook this often, because it always ruin my diet program.
This recipe is so flexible as well, that you could turn this into Grilled Chicken or Fish with Coconut Cream Glazed (I will posted the picture as soon as I make it). Our family used to have a family gathering mostly every weekend at our farm in Indonesia. So what my grandma did was that she cooked the chicken curry as my recipe stated. As the chicken is cooked, she separated the chicken with the curry, and continued on cooking the curry until the sauce is thicken. This sauce is used to grill the chicken and fish. Although it seems like you might use half of your kitchen utensils and pots by the end of the cooking, but it is really worth to try.
Ingredients
- 1.8-2 kg whole chicken, cut into pieces
- 6 boiled eggs 500 gr red rascal/desiree potatoes, peeled and quartered
- 10 big red chilies, pureed
- 5 small big chilies, pureed
- 8 cloves garlic, pureed
- 8 cloves shallot, pureed
- 1 tbsp/3 cm ginger, pureed
- 1 stalk of lemon grass (pureed the soft part and tied in knot the long and hard part)
- 5 lime leaves
- 5 kaffir bay leaves
- 5 pcs of galangal (the size and thickness of 20 cents coin)
- 1 tsp of turmeric powder
- 1 tbsp of ground herbs (see note)
- 400 ml coconut milk
- 400 ml water
- 2 tsp of salt or to taste
- 2 tbsp of sugar or to taste
- juice of 1/2 lime
- oil for stir frying
Instructions
- Heat oil in the wok. Stir fry chilies, garlic, shallot, ginger, lemon grass. lime and kaffir bay leaves, galangal, turmeric powder and ground herbs for 5 minutes or until fragrant.
- Put in the chicken pieces, and stir fry for 5-6 minutes. Put in the salt and stir fry for another 2 minutes until all the chicken pieces are all well coated with the mixture.
- Pour in the coconut milk and water. Put in the sugar, and let it simmer on medium low heat for 30 minutes. Stir occasionally.
- Put in potatoes and boiled egg. Let it simmer for another 20 minutes.
- Squeeze in the lime juice. Let it simmer for another 5 minutes.
- Serve with rice or rice noodle.
Notes
- The ground herbs is called bumbu daging in Indonesia. It usually consists of ground cloves, star anise, cardamon, nutmeg, and other indigenous Indonesian native herbs.
Preparation time (duration): 60
Culinary tradition: Indonesian
Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!
Where do I find bumbu daging? Which brand do you use?
I got mine from Indonesia. It is a mixed of spices which I don’t really know what exactly
My dad bought them in traditional market. Lately I never use them anymore and I found there is no difference in term of taste. So, please do try the recipe and see how you like it. As long as you use the fresh spices, you will notice the taste 