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Before you jump to Timo's Curry Chicken recipe, you may want to read this short interesting healthy tips about What Are The Advantages Of Consuming Superfoods?.
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We hope you got benefit from reading it, now lets go back to timo's curry chicken recipe. You can cook timo's curry chicken using 18 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Timo's Curry Chicken:
- Provide of Main Ingredients.
- Get 12 pcs of chicken drumstick (about 1.5 kgs).
- Get 4-5 pcs of potatoes (about 1kg).
- You need 3-4 sprigs of curry leaves.
- Provide 2 stalks of lemongrass (bruised).
- Provide 200 ml of coconut milk.
- Take 500 ml of water.
- You need of Salt to wash and marinade chicken.
- Take of Curry Paste.
- Provide 2 stalks of lemongrass.
- Prepare 6 pcs of red chillies (deseeded).
- Get 6 pcs of dried chillies (deseeded).
- Use 150 g of shallots.
- Prepare 5-6 cloves of garlic.
- Provide 2 inches of galangal.
- Get 1 Tbsp of turmeric powder.
- Use 1-2 Tbsp of oil.
- Get to taste of Salt.
Instructions to make Timo's Curry Chicken:
- Wash the chicken drumsticks and marinade with salt to set aside Peel the potatoes and cut into chunks Mix the coconut milk with water Cut curry paste ingredients into smaller pieces.
- Blend the curry paste ingredients with some salt and oil Pound them until it becomes a smooth paste Mix in the turmeric powder at the end.
- Brown the potatoes and chicken drumsticks separately with some oil to seal in the flavours and set aside.
- First, fry the curry leaves until fragrant then add-in the curry paste mixture and saute until the oil splits from the mixture.
- Next, add-in the chicken drumsticks, potatoes, bruised lemongrass and half the coconut mixture Make sure everything is well coated with the curry paste Bring everything to a boil and transfer into a pot Add more water if necessary to cover the meat, cook for the next 15-20 minutes covered Once potatoes soften, add-in the rest of the coconut milk mixture and bring to boil for another 5-10 minutes.
- Garnish with mint leaves and serve with jasmine rice or bread.
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