My hubby keeps complaining that the curries he tried at the food outlets are not spicy hot or aromatic enough.
This post was inspired by a recipe from Malaysian Food Fest - Johor shared by Queenie of Semalam Berlalu Esok Menanti. After cooking this, I realised there were so many different versions of this curry and all looks so mouth watering and some are really spicy. This curry is not too spicy basing on my hubby's tastebuds, more chillies can be added [I think he swallowed the food too fast]. Perhaps, I'll try some others with more chillies and decide which one has that 'kick'.
Anyway, this curry is not too bad, very aromatic and fragrant. Best of all, it requires no coconut milk. My brother in-law likes it, he says 'not that sinful' and he finished half a plate of it when I told him no coconut milk in this curry.
[recipe adapted from Queenie of Semalam Berlalu Esok Menanti with some modifications]
800 gm chicken thigh - skinned removed - cut into bite size pieces
some daun kesum
seasoning - salt, sugar and chicken stock granules to taste
2 tbsp tamarind mix with 1/2 bowl water
1 bowl water
1 tsp fenugreek
1/2 tsp tumeric powder
a small piece of belacan
1 cm piece galangal [lengkuas]
20 dried chillies - soaked in hot water, drained and blended till fine [can increase to 30]
3-4 tbsp oil
Ingredients [Ground into Paste]
5 lemongrass
6 shallots
5 cloves garlic
2 cm piece ginger
- Heat oil in pan until hot, saute fenugreek until aromatic. Add blended paste. Fry until fragrant and crispy.
- Add tumeric powder, then chilli paste and belacan. Fry until oil separates.
- Add in the chicken, fry to mix well with spices and until chicken pieces are firm.
- Add in tamarind juice and water. Bring to a boil. Add in seasoning and simmer until chicken is cooked.
- Lastly add in the kesum leaves. Serve curry hot.
Note: Curry tasted even better the next day
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