Chicken Curry with Kara Coconut Cream

Ingredients

200ml oil

100g Spice Paste (Basic Rempah)

\50g tomato paste

40g chilli paste

50g curry powder

5g kaffir lime leaves

10g curry leaves

4 whole chicken thighs, cut into pieces

500ml Kara UHT Coconut Cream

500ml water

3 potatoes cut into 3cm cubes

1½ tsp salt

2 tbsp sugar

Spice Paste (Basic Rempah)

200g shallots

30g garlic

90g lemongrass

80g galangal

40g ginger

20g belacan

50g candlenuts (buah keras)

1 tsp turmeric powder

Garnishing

some –

fried shallots

red chillies

coriander leaves

Method

Prepare Spice Paste: In a high-speed food processor, add all ingredients according to sequence and blend into a fine paste.

Heat up oil, fry Spice Paste until fragrant. Add chilli paste and fry until fragrant. Add tomato paste and curry powder, and fry briefly. Add curry leaves and kaffir lime leaves, stir fry until fragrant.

Add chicken and potatoes, stir evenly. Add Kara UHT Coconut Cream and water. Bring to a boil, and simmer for 20-30 minutes until potatoes are tender and chicken is cooked. Season with salt and sugar.

Garnish and serve.

Serving portion: 4 persons