Quick and easy Recipe

It’s a great winter food to keep you warm, but we do have this all year round in Malaysia despite the 4 seasons we experience is humid hot, sweaty hot, very hot and extremely hot.

Ingredients:

Ingredients for flavor based (blend them up with a food processor):

• Half onion
• Half red onion
• Half shallot (preferably the round purple ones you get from the asian grocer)
• 2 slices of ginger
• 1 lemongrass
• 4 garlic

Ingredients for cooking:

• 2 chopped brushed potatoes
• 1 tablespoon of ghee/ vegetable cooking oil
• 1 cardamom
• 1 star anise
• Some curry leaves and bay leaves
• 2 clove (Cengkih)
• Half tablespoon of A1 Instant curry paste
• 1 tablespoon of Babas meat curry powder
• Half tablespoon of Babas fish curry powder
• 1 tablespoon of chili powder or cili giling (optional)
• A dash of tumeric powder (kunyit)
• 4 chicken drumstick
• Half cup of coconut cream (santan) – Personally I prefer to buy this from the Asian grocer as the ones from non-Asian grocer’s can be quite sweet. Kara brand is fantastic

Instruction:

• Put diced onion, red onion, lemongrass ginger, shallot, and garlic in a food processor blender and blend the ingredients well.
• Heat ghee/ vegetable cooking oil in a medium pot over medium heat. Add the spices— cardamom pods, cloves (bunga cingkeh), star anise, bay leaves and curry leaves. Then add finely blended ingredients to the pots. Stir until fragrant and well combined.
• Put in the 1 tablespoon meat curry powder, 1 teaspoon of fish curry powder and curry paste to your pot and stir it well before adding some water (1 cup) and the chopped potatoes. Simmer the curry with water for the next 20 minutes. Make sure it’s a gravy-like texture.
• Add the chicken and 2 to 3 cups of water (depending how the texture of your curry), stir around before putting the lid on your pot and simmer it for the next 45 minutes with small heat.
• Season your curry along the way with salt and pepper. Add some turmeric powder whilst the curry is simmering.
• When it’s well done, add half cup of coconut cream (santan) to your curry and mix it well.

Garnish with fresh cilantro (if you’d like ) and serve hot with steamed rice or roti when it’s done