Cooking Instructions
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Step 1
To make the Kari Kay, first blend the
Shallots (200 g)
,
Garlic (4 cloves)
,
Dried Chili Peppers (25 g)
,
Fresh Turmeric (40 g)
,
Lemongrass (8)
,
Shrimp Paste (20 g)
, and
Ground Coriander (2 g)
in a food processor until fine. Add some water to make the food processor work.
Step 2
Then, heat
Cooking Oil (120 mL)
over medium heat and sauté
Star Anise (1)
,
Whole Cloves (2)
and
Cinnamon Stick (1)
. Add in spices paste and stir-fry until fragrant and dry.
Step 3
Add in half of the
Coconut Milk (200 mL)
and stir well followed by
Chicken (1 kg)
and
Potatoes (300 g)
. Simmer until chicken is tender and potatoes are cooked. Add some water if too dry. Remove potatoes and set aside to prevent the potatoes from overcooking.
Step 4
Lastly, add the remaining
Coconut Milk (200 mL)
and season to taste with
Salt (20 g)
, and
Granulated Sugar (to taste)
. Continue to cook until gravy is slightly thick. Once is ready, return the cooked potatoes to the curry.
Step 5
Serve with steamed rice or Nasi Kunyit (Turmeric Rice).
