Hung Lai Chicken Curry
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Hung Lai Chicken Curry
Recipe By Dani Venn
Ingredients
curry paste
5 dried red chillies
1 tbsp shallot, diced
2 tbsp garlic, diced
2 tbsp ginger, diced
2 tbsp lemongrass, finely diced
1 tsp shrimp paste
1 pinch of salt
1 tbsp of indian curry powder
1kg chicken thigh on the bone
1 tbsp sunflower oil
1 tbsp tamarind paste
1 tsp turmeric
1 tbsp palm sugar, roughly chopped
1 tbsp fish sauce
fresh coriander
to serve
steamed sticky rice
Method
Using a large mortar and pestle, pound curry paste ingredients in the order listed, pound each ingredient well before adding the next ingredient until you have achieved a paste-like consistency. Alternatively, place all curry paste ingredients into a food processor and blend, add a little coconut oil if required.
Place chicken in a large mixing bowl, add curry paste and combine well rubbing the paste into the chicken. Cover with cling wrap, place in fridge and leave to marinate for at least one hour.
Place large saucepan over medium-high heat, add sunflower oil, once hot add chicken and seal the sides of the chicken until you achieve a light golden colour.
Add water to the saucepan just enough to just cover the chicken. Add remaining ingredients then allow water to come to the boil. Reduce heat to a simmer, stir occasionally and allow water to reduce until it becomes slightly thicker and intense in flavour. Taste, it should be a balance of sweet, sour, salty and hot. Adjust ingredients if needed. Serve hot with steamed sticky rice or jasmine rice.
