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Ingredients :
1.5 kg chicken, cut into bite size pieces
2 medium onions, peeled and chopped
roughly
3
cloves garlic
1
teaspoon finely grated fresh ginger
1
stalk lemon grass
3
tablespoons peanut oil
Salt to taste
1
teaspoon ground turmeric
1
teaspoon chili powder
1/4
teaspoon ground cardamom
1
tablespoon fresh cilantro leaves, chopped
Method :
Use a food processor to blend the onions,
garlic, ginger and sliced lemon grass until it becomes a smooth paste.
If necessary, add a little oil to assist blending. Heat a wok with the
cooking oil. Whenhot, stir in the blended paste, turmeric, salt and
chili powder. Lower heat to medium and fry, stirring well with a wooden
stapula. Add a little water if mixture starts to stick to the base of
the wok. Simmer on low heat until the ingredient loses all the moisture
content and turned red-brown color. Do not let it burn.
Add the
chicken pieces, ensuring that they are well coated with the mixture.
Cover with a lid and simmer for about 40 minutes or until the chicken is
tender. At this stage, water is not necessary to be added as the chicken
will produce enough liquid for this curry.
Remember to
keep stirring to prevent the curry from sticking to the wok at this
stage. Add the cardamom and cilantro leaves, stir and replace the lid
again for a few seconds to keep the aroma. Serve hot with steamed boiled
rice.
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