Kari Ayam Lengkuas - Galangal Chicken Curry

5.0 from 6 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Malaysian

Ingredients: Chicken

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hour 5 mins

Serves: 8

Ingredients

• 4 tablespoon oil
• 5 sprig curry leaves
• 1.5 kilogram chicken (I use a mixture of drumsticks and chicken breasts)
• 2 tablespoon curry powder
• 4 cup chicken stock (or water)
• 1 - 1 1/2 tablespoon salt
• 1 tablespoon palm sugar (or brown sugar)
• 1/2 - 1 tablespoon fish sauce
• 4 large potatoes (about 1 kilogram), peeled, cut into wedges, and fry in skillet until golden brown
• Spice paste (grind the following together)
• 15 gram dried red chilies, soaked in hot water for 15 minutes, drained
• 50 gram galangal
• 2 lemongrass, bottom white parts only (reserve the top green parts)
• 100 gram shalllot
• 5 cloves garlic
• 1 fresh turmeric (or about 2 teaspoon powder turmeric)

Instructions

1. Heat oil in a wok/pot over medium high heat and sauté spice paste until fragrant, about 5 minutes.
2. Add curry leaves, reserved green parts of lemongrass, and chicken into the wok, mix well and cook until chicken is no longer pink.
3. Add curry powder and chicken stock/water, mix well, and bring to a boil.
4. Reduce heat to medium low, season with salt, palm sugar, and fish sauce. Cover the wok/pot with a lid, and cook for 15 minutes.
5. Add fried potato wedges, mix well, cover the wok/pot again and cook for another 15 minutes.
6. Turn off heat, adjust salt/sugar as needed, and serve with steamed white rice.