SPICY LEMONGRASS CHICKEN CURRY (Kari Ayam Serai Pedas) | Su's Cookbook

SPICY LEMONGRASS CHICKEN CURRY
KARI AYAM SERAI PEDAS
By Su’s Cookbook

Ingredients:
Marinate and set it aside for 10 mins

1 kg chicken, cut into small pcs
1 tsp turmeric powder
1 tbsp ginger-garlic paste
Little salt
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Dry chilli paste:

Boil 80gm dry chilli
Drain the water
Blend to a thick paste
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Grind these, not too coarse:
Add little water

3 small red onions
6 lemongrass, inner white part
4 kaffir lime leaves
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Coconut cream/thick coconut milk
2-3 tbsp Oyster sauce
1 tbsp chicken stock powder/cube
Julienned lime and turmeric leaves

1 lime
2 turmeric leaves/daun kunyit
4 lemongrass, crushed

450-500ml water
Salt to taste
Oil for cooking

P/S: chilli paste, seasonings, coconut milk
and water can be adjusted to your own preference

Steps:

Heat up some oil over medium low flame, stir fry the chicken just for 4-5 mins and set it aside.
In  the same wok/pan, add in the freshly grinded ingredients, crushed lemongrass and 100ml water. Cook for 5 mins.
Then, add in the desired amount of chilli paste, 200ml of water, turmeric leaves and cook for another 10 mins.
Now, add in the oyster sauce, stock powder, coconut cream, sugar and salt. Continue to cook, 5 mins over medium low flame.
Remove all the lemongrass and turmeric leaves. Check for seasoning, add what is needed.
Now, add in the chicken and let it cook until the meat is well done.
When the chicken is fully cooked, squeeze some lime juice and add in the julienned lime and turmeric leaves. Mix well. Turn off the flame.