MALAYSIAN CHICKEN CURRY RECIPE

2 stalks lemongrass, cut 

4 cloves garlic, minced

2 shallots, peeled and cleaved

1 tablespoon crisply minced ginger

1-2 Thai bean stews, cut

2 tablespoon curry powder

1/2 teaspoon ground turmeric

1/2 teaspoon Chinese pounded bean stew or smashed red pepper pieces

4 tablespoons oil, partitioned

8 chicken thighs

3-4 little potatoes, peeled and quartered

1 cinnamon stick

2-star anise

5 kaffir lime clears out

1.5 containers coconut drain

1/2 container chicken stock

1 tablespoon angle sauce

2 teaspoons light dark colored sugar

Pulverize lemongrass, garlic, shallots, ginger, and Thai bean stews in a mortar and pestle until the point when it takes after a glue. On the other hand, you can barrage this in your nourishment processor. Blend in curry powder, turmeric, smashed stew chips, and 2 tablespoons oil.

Coat chicken altogether with the curry glue and let marinate for 30 minutes.

In a huge dutch broiler, warm up outstanding 2 tablespoons of oil and sear the chicken, skin side down, until brilliant. Flip the chicken skin side up and include the potatoes. Blend in coconut drain, chicken stock, cinnamon stick, star anise, and lime clears out.

Convey to a delicate stew and cook for 60 minutes, or until the point when chicken is delicate and delicate. Season with angle sauce and dark colored sugar and appreciate!

Master tip: serve this with roti canai.

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