Chicken and Bamboo Shoot Curry Recipe

(Gulai Ayam Rebong)

Ingredients : Serves 6-8

1.5 kg

1 can

2

4 tablespoons

1 1/2 tablespoons

1 teaspoon

1 teaspoon

1 teaspoon

2 teaspoons

2 cups

1 cup

Roasting fowl

Bamboo shoots

Medium onions

Coconut or peanut oil

Ground cilantro

Dried shrimp paste (belachan)

Laos powder

Chili powder

Salt

Thin coconut milk

Thick coconut milk

• Cut chicken into curry pieces. Drain bamboo shoots and cut into quarters, then into slices.

• Chop onions finely. Heat the oil in a large saucepan and fry onions over medium heat, stirring until soft and golden.

• Add cilantro, belachan, laos, chili and salt. Fry, stirring constantly, for a few minutes until spices are brown.

• Add chicken pieces and stir until well mixed with the spices, then add thin coconut milk and bring to simmering point.

• Simmer for 20-25 minutes.

• Add bamboo shoot, stir and simmer for a further 20 minutes or until chicken is tender.

• Add thick coconut milk and simmer, uncovered, stirring gently.

• Taste and add salt if necessary. Continue simmering until oil rises to the surface.

• Serve with rice, vegetables and sambal.