About this recipe:This curry is relatively hot and usually served during special occasions by some communities in Malaysia. If you're really in-tune with your oriental ingredients, substitute in galangal for the ground ginger. Since this is a robust and highly flavoured curry, serve with freshly cooked rice.
3 tablespoons vegetable oil
2 tablespoons water or as needed
6 red onions, chopped
25 dried chillies or crushed chillies to taste
7 candlenuts or macadamia nuts, finely chopped or ground in a food processor
1 teaspoon shrimp paste (belacan)
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground allspice
3 sticks lemon grass
1 tablespoon mustard seed
1kg skinless, boneless chicken breast fillets, cut into bite-size pieces
1kg potatoes, cut into 2.5cm cubes
Salt to taste
1 tablespoon distilled white vinegar
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:40min › Ready in:50min
Heat oil in a large frying pan over medium high heat. In a medium bowl combine the onions, chillies, candlenuts, shrimp paste, turmeric, ginger, lemon grass and mustard seed. Blend together with a little water to form a fine paste. Add to frying pan and saute until fragrant and almost dry.
Add 475ml water and bring all to the boil. Add chicken and potatoes. Reduce heat and let simmer about 20 minutes or until chicken is cooked (no longer pink inside) and curry is quite thick in consistency.
Add salt to taste. Remove from heat and add vinegar. Mix well and serve.
Candlenuts and shrimp paste
Available in Indian/Oriental stores and online at www.shop.waiyeehong.com