Limau Purut Chicken Curry

Ingredients:

• 1.8kg chicken, chopped into pieces
• 8 medium potatoes, cut into wedges
• 5 tablespoons Baba meat curry powder (2 tablespoons to marinate chicken and 3 tablespoons to mix in the chilli paste)
• 1 teaspoon salt
• 10 tablespoons cooking oil (for frying paste)

Ingredients for Chilli Paste:

• A- 8 buah keras (candle nut)
• A- 25 dried chillies (soak in hot water for about half an hour, wash and drain)
• A- 10g turmeric
• A- 15g lengkuas (galangal)
• A- 180g shallots
• A- 30g garlic
• B- 1 stalk lemongrass, bashed
• B- 6 limau purut leaves (kaffir lime leaves) (remove stalk and tear leaves up roughly)
• Thick coconut milk from 1 coconut (250ml/1 cup)
• 800ml water
• 1/2 to 1 teaspoon salt (to taste)

Method:

1. Wash chicken and drain dry.  Marinate it with curry powder and salt for a few hours.
2. Deep fry potatoes until half cooked.  Set aside.
3. Blend/grind the ingredients for chilli paste labeled as A-.
4. Add 3 tablespoons meat curry powder to chilli paste and mix well.
5. Heat wok and add oil.  When it turns hot, add ground spices and fry over low heat for about 10 minutes until oil emerges.  Add bashed lemongrass and limau purut leaves halfway through.
6. Put in chicken and fry till the pieces are well coated with chilli paste.  Add potatoes.
7. Add water slowly and bring curry to a boil.  Lower heat and simmer for 20 minutes, depending on how tender you want the chicken to be.
8. Add salt, bearing in mind it should be a little salty only as the coconut milk has yet to be added.
9. Add thick coconut milk and bring to a boil.  Don’t keep boiling.  Turn off heat.

Stir Fried Curry Flavoured Noodles with Shredded Chicken

Ingredients:

• 1 packet instant noodles, curry flavour
• 100g chicken breast meat
• 100g beansprouts
• 1 tablespoon oil
• 1 shallot - sliced into small pieces
• 1 egg
• 125ml (1/2 cup) hot water

Method:

1. Soften noodles in boiling water.  Remove noodles from pot and set aside.
2. Boil the chicken breast meat and remove from pot.  Shred the chicken into tiny pieces and set aside.
3. Heat the wok with 1 tablespoon of oil.  Add the shallots and fry until golden brown.
4. Crack an egg into the wok and stir-fry.
5. Add in chicken shreds and beansprouts before adding noodles.
6. Mix half of the curry seasoning powder with 1/2 cup (125ml) hot water, then add into the noodles mixture.  Fry until evenly mixed.

Note: If you want your noodles to be drier, just add less water.