Kampung Chicken Curry Recipe
Ingredients:
- 1 whole kampung chicken, cut into pieces
- 2 liters coconut milk
- For the Spice Paste:
- 10 shallots
- 5 garlic cloves
- 10 large red chilies
- 1 thumb-sized piece of ginger
- 1 thumb-sized piece of crushed galangal
- 2 stalks lemongrass, crushed
- 2 bay leaves
- A stick of cinnamon
- Salt, to taste
- Seasoning, to taste
Instructions:
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Prepare the Chicken: Begin by thoroughly washing the cut pieces of kampung chicken under cold running water. Once cleaned, place the chicken into a large pot.
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Make the Spice Paste: In a blender or food processor, combine the shallots, garlic cloves, red chilies, ginger, and crushed galangal. Blend until you achieve a smooth paste.
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Cook the Spice Paste: Heat a little oil in a pan over medium heat. Add the prepared spice paste and sauté until it becomes fragrant and slightly golden.
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Combine Ingredients: Transfer the sautéed spice paste into the pot with the chicken. Pour in the coconut milk, add the crushed lemongrass, bay leaves, and cinnamon stick. Season with salt and your choice of seasoning.
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Simmer: Stir everything to combine well. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer until the chicken is fully cooked and tender, and the flavors are well blended. This should take approximately 45 minutes to an hour.
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Taste and Adjust: Once the chicken is cooked, taste the curry and adjust the seasoning if necessary. Add more salt or seasoning to your preference.
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Serve: Once the curry has reached your desired flavor and consistency, it is ready to be served. Enjoy this rich and aromatic kampung chicken curry with steamed rice or your favorite side dishes.
