Lemongrass Curry Chicken Recipe
I love using lemongrass in a lot of dishes. Lemongrass is a common ingredient in many Malaysian or South East Asian curry dishes as well. For today, I simply used a home made paste of lemongrass, shallots, dried chilis, belacan (shrimp paste) and some turmeric. For ease, just use a blender but if you are so inclined, nothing beats the traditional mortar and pestle. An incredibly appetising dish, make sure you have a lot of hot steamed rice ready!
This dish is part of my Yuen Chun Recipes.
Ingredients:
4 chicken thighs (or breasts if you wish)
2 russet potatoes, peeled and quartered
Dash of soy sauce (I used Yuen Chun's)
1 tablespoon curry powder for meat + 1 tablespoon water to form a paste
1 cup natural yoghurt
Curry paste:
2 lemongrass (white parts)
8 shallots, peeled
10 dried chili peppers
1 tablespoon belacan (toasted)
1/2 inch turmeric (or use 1 tablespoon powder)
Method:
Firstly, heat your wok until almost smoking. Add about 4 tablespoons oil. Turn heat to medium and fry the potatoes until browned. Remove and set aside.
Clean the wok briskly and heat again until almost smoking. Add 4 tablespoons oil. Add in the curry paste and fry until oil separates on medium heat. Add curry paste. Fry until fragrant. Add in chicken and potatoes. Add a dash of soy sauce. Finally add in the yoghurt and bring to a boil. Turn heat to medium and allow to simmer until chicken is fully cooked. Serve hot.
This dish is part of my Yuen Chun Recipes.
Ingredients:
4 chicken thighs (or breasts if you wish)
2 russet potatoes, peeled and quartered
Dash of soy sauce (I used Yuen Chun's)
1 tablespoon curry powder for meat + 1 tablespoon water to form a paste
1 cup natural yoghurt
Curry paste:
2 lemongrass (white parts)
8 shallots, peeled
10 dried chili peppers
1 tablespoon belacan (toasted)
1/2 inch turmeric (or use 1 tablespoon powder)
Method:
Firstly, heat your wok until almost smoking. Add about 4 tablespoons oil. Turn heat to medium and fry the potatoes until browned. Remove and set aside.
Clean the wok briskly and heat again until almost smoking. Add 4 tablespoons oil. Add in the curry paste and fry until oil separates on medium heat. Add curry paste. Fry until fragrant. Add in chicken and potatoes. Add a dash of soy sauce. Finally add in the yoghurt and bring to a boil. Turn heat to medium and allow to simmer until chicken is fully cooked. Serve hot.
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