Thursday, February 16, 2012

Chicken In Hot Turmeric Gravy

Our family have a dish based on chicken every other day, even if it is just simple fried chicken.  This is mainly because my children just love to eat chicken.  When it happens to be a day when my wife cooks fish, they will ask when we will be having chicken for dinner or lunch.  My children love chicken so much that when we already have a chicken dish, they will not hesitate to order a take-away of that oh-so-famous fried chicken to be eaten as a side dish!

In fact, it is not surprising, whenever we cook a dish based on chicken, especially this particular dish, we will double the portion so that it will last for two days!  And along with the chicken in this dish, they will for extra helpings of potatoes to be added into the gravy!  I will always go after the potatoes (only!) while my children will go after the chicken!  Anyway, here's the recipe
  • 1 chicken (about 1 1/2 kg, cut into 12 portions)
  • 20 birds eye chili*
  • 5 shallots*
  • 3 cloves garlic*
  • 1 inch ginger*
  • 3 stalks lemon grass, sliced*
  • 5 candlenuts* 
  • 2 inches fresh turmeric*
  • 2 pieces turmeric leaves, torn and tied in a knot
  • 1/2 kg potatoes, each cut into four
  • 1 liter coconut milk
  • 2 large pieces 'asam gelugor'
  • (this can be replaced with 10 tree sorrel or 'belimbing buluh')

First, blitz in a blender all the ingredients marked (*)   Put in a pot and simmer together with the chicken pieces until the chicken is half-cooked.  Then just put in the potatoes, pour in the coconut milk, put in the turmeric leaves and 'asam gelugor' and bring to a slow boil and let simmer until the potatoes are tender and the chicken pieces are cooked.  Season with salt.  Serve hot with hot rice!

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