A lovely spicy Thai Curry Chicken that smells good and tastes good. This curry tastes spicy, savoury, sourish and not sweet. It is very fragrant with lemongrass, kaffir leaves and lime juice. The appetising sauce gravy is thick and tasty, great to spread over rice.
Prepared with freshly blend curry paste ingredients that is cooked till oil separates gives this curry a nice, vibrant colour. Love it!!! Worth giving it a try.
4 chicken whole legs – chopped bite size pieces [marinate with 1 tsp salt and 1 tsp tumeric powder]
4-5 stalks lemongrass – white part only [lightl smashed]
10 kaffir lime leaves
2 tbsp oyster sauce
2 tbsp chilli sauce
sugar and salt to taste
juice of 1 lime
1 medium size yellow onion – peeled and cut into rings
enough water for gravy
oil for frying
8 cloves garlic
2 inch piece tumeric [I used 1 tsp tumeric powder]
8-9 red chillies
2 green chillies
10 small chillies [red and green]
some coriander leaves
some water to blend
- Grind the curry paste ingredients until fine with a little water if necessary. Finely grind paste will make the sauce gravy smooth and thick.
- Heat up a non stick wok, add oil, pan fry marinated chicken until golden brown. Can fry in batches. Dish up, set aside. Remove excess oil.
- Using the remaining oil, saute lemongrass until aromatic add in grind curry paste, fry over medium low heat until oil separates. In between add a little water if paste is too thick or dry.
- Add in fried chicken pieces, continue to fry for 1-2 minutes, add in oyster sauce, chilli sauce, salt and sugar to taste. Add in enough water for the gravy.
- Bring sauce to boil for 1-2 minutes until chicken is cooked through. Add in onions, kaffir lime leaves and lime juice. Taste to fine tune seasoning according to preference.
- Dish up to serve or leave to rest for sometime. Curry tastes much better after resting. Serve with white rice