Padang Chicken Curry

The recipe I'm going to post here is one of Indonesian dishes which comes from West Sumatera (Padang). Padang is famous for its spicy and fatty dishes, or contain lots of cholesterol. So, having them too much or too frequent is not a good idea. Anyway, this recipe might seem very complicated (I thought so), but it's actually pretty simple once you have all the ingredients. :)

Ingredients:

• 3 chicken legs, cut in 2 pieces each.
• young jackfruit (optional). I didn't use this as it's hard to find in Dublin.
• ~500 ml coconut milk
• 1/2 onion, cut in big pieces.
• 4 garlic cloves
• 5 chilies, remove the seeds inside. Feel free to add more if you like. Personally, I like mild spicy foods.
• 5 candlenuts
• 2cm ginger, peel the skin, cut in 2-3 pieces.
• 2cm galangal, peel the skin, cut in 2-3 pieces.
• 1 tbsp coriander powder
• 1 tsp turmeric
• 1 tbsp salt
• 1 lemon grass, cut in 2 pieces, then press them. I used a knife and a wooden spoon to press them, the knife on top and then hit them with the wooden spoon. :D
• 4 lime leaves
• 3 tbsp vegetable oil

Method:

1. Put onion, garlic, chilies, candlenuts, ginger, galangal, coriander powder, turmeric, and salt to a food processor or a blender. Pour a little water (half cup). Blend them well (about 3-5 minutes).
2. Prepare a wok or a pan (use a big one), heat 3 tbsp of vegetable oil.
3. Add the seasoning you just made into the wok/pan, stir briefly.
4. Add the pressed lemon grass and the lime leaves, stir until smells good (not watery).
5. Pour the coconut milk, stir well and let it boil.
6. Once boiled, add the chicken, stir well and let it boil again.
7. Turn the heat down to medium.
8. Leave it cook for 30 minutes or until the gravy becomes thicker (well cooked). Stir occasionally.
9. Serve with a bowl of boiled rice.

Enjoy! :9

The Indonesian version: http://dapurdara.blogspot.ie/2012/07/gulai-ayam.html.