Category Archives: curry recipe

Curry Chicken


Ingredients A:
1 chicken (cut into bite-sized)
5 potatoes (boiled, remove skin, cut into bite-sized)

Ingredients B: (1½ grated coconut )
1 cup thick coconut milk
3 cup diluted coconut milk

Ingredients C: (blend well)
10 – 15 pieces dry chillies, (soak in water)
10 pieces red chillies
200g shallots (remove skin)
4 stalks lemon grass (use root portion)
1 piece tumeric (kunyit) (remove skin)
1 pieces long galangal (lengkuas) (remove skin)
8 pieces buah keras

Ingredients D:
3 stalks sprigs leaves (wash)



100g de-shelled fresh cockles
2 pcs fried fish cake (sliced)
300g prawns (blanched, de-shell, sliced)
Laksa Leaves (mince thinly)
250g bean sprouts (blanched)
500g thick bee hoonChillies

Ingredients A:
200g ready minced chillies

Ingredients B :(Mince together)
100g shallots (remove skin)
10 candlenuts (buah keras)
1 small pc belacan

Ingredients C:
50g sugar

1. Heat oil, add Ingredient A and B, sauté till fragrant.
2. Add sugar, stir fry till sugar dissolved, dish out for use later.

Curry gravy:

Ingredients A :(1½ grated coconut)
500g thick coconut milk
1½ litre coconut milk

Ingredients B :(Mince together)
200g shallots (remove skin)
3 stalks lemon grass (use only root portion)
1 pcs kunyit (remove skin)
1 pcs lengkuas (remove skin)
6 candlenuts (buah keras)
1pcs belacan

Ingredients C: (washed, soak for 10 mins, minced)
200g dried shrimps

Ingredients D:
Some taufoo pok, cut into halves

Ingredients E:
Some ready fried chillies

Method :
1. Add 1 cup water to 1½ grated coconut, squeeze 500g of thick
coconut milk, set aside for use later. Add water again, squeeze
1½ litre coconut milk, strained, put into rice cooker.
2. Heat up oil, sauté Ingredient B till fragrant.
3. Add Ingredients C, fry till cooked and fragrant, add into
rice cooker.
4. Drop in Ingredients D, set rice cooker to cook, cook till boiling.
5. Add thick coconut milk and bring to a boil.
6. Add some ready fried chillies.
7. Add sugar and salt to taste.