Posted on July 6, 2008 by delonz
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Ingredients
450g chicken thighs, cut into bite-size pieces
200g tapioca, skinned and cut into 5cm thick slices
Spice:
2 tbsp fish curry powder (mixed with water into a paste)
1 tbsp meat curry powder (mixed with water into a paste)
2cm piece cinnamon stick
1 star anise
1 stalk lemon grass, smashed
1 stalk curry leaves
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Ground:
25g shallots
3 cloves garlic
2cm piece ginger
2cm piece galingale
3 tbsp oil
150ml plain yoghurt or coconut milk
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Seasoning:
1 tsp salt to taste
1/2 tsp sugar or to taste
1 tsp chicken stock granules
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Method
1. Heat oil in a kuali until hot and fry ground ingredients and spice ingredients until fragrant and oil separates.
2. Add chicken and tapioca and continue frying for three to four minutes; add yoghurt.
3. Simmer over low heat for 20-25 minutes, stirring frequently until meat is tender, tapioca is cooked and gravy turns fairly thick.
4. Dish out and serve hot.
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Filed under: Chicken
