Chicken Curry


Items Size
Chicken leg cut in small size 300gr
Shallots chopped 3pcs
Garlic chopped 3pcs
Candlenuts 3pcs
Ginger chopped 10gr
Galangal sliced 5gr
Lesser galangal chopped 5gr
Turmeric chopped 5gr
Hot chili 2pcs
Shrimp paste 5gr
Lemongrass smashed 2pcs
Salam leaves 2pcs
Lime leaves 2pcs
Chicken stock reduced in half 1/2lt
Palm sugar 2dsp
Coconut milk 1cup


  1. Grounded shallot, garlic, candlenuts, ginger, lesser galangal, turmeric, small chili, shrimp paste andsalt/pepper as a paste.
  2. Heat the oil in a sauce pot add chicken seared until golden brown add curry paste
  3. Continue to saute for 20 minutes, pour chicken stock, add lime leaves, salam leaves, lemon grass and simmer for 20 minutes
  4. Pour palm sugar and coconut milk and heat another 10 minutes.
  5. Ready to serve.