Spicy Chicken Curry with Coconut Milk Recipe

(Ca Ri Ga)

Ingredients : Serves 4

1

1/2 teaspoon

1 teaspoon

2 tablespoons

1

1 tablespoon

1 teaspoon

2 stalks

1 tablespoon

125 ml

2.5 liters

300 g

1

200 g

Whole chicken, cleaned, skinned and chopped into large pieces

Salt

Sugar

Curry powder

Red chili, finely chopped

Cooking oil

Garlic, finely chopped

Lemon grass, bulbous portions only, bruised

Annatto seed

Coconut milk

Water

Potatoes, peeled, cut into big cubes and deep fried

Onion, peeled and cut into wedges

Sweet potatoes, cut into big cubes and deep fried

• Marinate chicken with 1/2 teaspoon salt, 1 teaspoon sugar, 1 tablespoon curry powder                and chili for 1 hour.

• Heat oil in a pot and stir fry garlic and lemon grass until fragrant.

• Add remaining curry powder and annatto seed oil.

• Fry until curry is fragrant.

• Add chicken and continue to stir fry for a few more minutes.

• Add half the coconut milk and water. Reduce heat and simmer.

• Add potatoes and simmer until chicken and potatoes are cooked.

• Add salt and sugar to taste if necessary.

• Add remaining coconut milk and stir.

• Removed and discard lemon grass.

• Serve with steamed rice, French baguette or noodles.