YEYE CHICKEN CURRY
SERVES 4- 5 PREP TIME 1 hr COOK TIME 1 hr
500ml coconut cream
1kg bone-in chicken legs, cut to pieces 500ml water
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
Kaffir lime leaves, finely sliced Green chillies, finely sliced Fried shallots
Place all spice paste ingredients into a blender. Process spice paste until fine.
Place spice paste in a pot with water, coconut cream and salt. Simmer over low heat for 10 minutes.
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.
“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.”