YEYE CHICKEN CURRY

CHICKEN CURRY

500ml coconut cream

1kg bone-in chicken

legs, cut to pieces 500ml water

10g salt

SPICE PASTE

16g uncooked rice, soaked in water for 1 hour and drained 6g shrimp paste (belachan) 100g shallots, peeled 40g garlic cloves, peeled 16g green bird’s eye chillies 6g white peppercorns 16g lemongrass (bulbous end), finely sliced 6g galangal, peeled and finely sliced 4 pcs kaffir lime leaves

GARNISH

Kaffir lime leaves, finely sliced Green chillies, finely sliced Fried shallots

SERVES 4-5

Place all spice paste ingredients into a blender. Process spice paste until fine.

PREP TIME 1 hr

Place spice paste in a pot with water, coconut cream and salt. Simmer over low heat for 10 minutes.

COOK TIME 1 hr

“It’s actually my great-grandfather’s recipe. Every year during Chinese New Year, we’ll have this dish when we go back to my grandma’s house. It’s unique because you don’t actually find something like this in the Peranakan cookbook.”

Add chicken and lightly cook for another 20–25 minutes, or till chicken is tender. Taste and season with more salt if necessary.

Dish out and garnish with fried shallots, sliced green chillies and kaffir lime leaves as desired.