Instant Chicken Head and Tofu Curry Recipe
Ingredients:
- 500 grams chicken heads (cleaned and trimmed)
- 4 pieces tofu (cut into cubes and fried)
- 1 packet instant curry seasoning
- 1 packet instant coconut milk
- 5 tablespoons cooking oil
- 800 ml water
- 1 stalk green onion (roughly sliced)
For the Spice Paste:
- 5 cloves garlic
- 5 shallots
- 4 red chilies
- 5 bird’s eye chilies
- 4 cm galangal (smashed)
- 2 bay leaves
- 2 kaffir lime leaves
For the Additional Seasoning:
- 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon ground black pepper
- To taste: flavor enhancer (optional)
- To taste: salt
- To taste: sugar
Instructions:
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Prepare the Spice Paste:
- In a blender or food processor, blend the garlic, shallots, red chilies, and bird’s eye chilies into a smooth paste.
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Cook the Spice Paste:
- Heat the cooking oil in a large pot over medium heat. Add the blended spice paste and cook until fragrant.
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Add Curry Seasoning:
- Stir in the instant curry seasoning and mix well with the spice paste.
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Simmer the Chicken:
- Pour in the water and bring to a boil. Add the chicken heads, galangal, bay leaves, and kaffir lime leaves. Stir to combine.
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Season the Curry:
- Add the chicken bouillon powder, ground black pepper, salt, and sugar to taste. Let the curry simmer until the chicken heads are tender and the flavors meld together.
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Incorporate Coconut Milk and Tofu:
- Stir in the instant coconut milk and the fried tofu. Mix well and cook until the curry is heated through and the tofu is well coated.
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Finish with Green Onions:
- Add the sliced green onions to the pot. Stir briefly, then remove from heat.
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Serve:
- Serve the instant chicken head and tofu curry hot. Enjoy with steamed rice or as desired.
This comforting and rich curry is perfect for those who love the depth of flavor from instant curry seasonings and the unique taste of chicken heads combined with tofu. It’s a wonderful dish that’s sure to be a hit at your table!
