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6 servings
Ingredients:
3 tablespoons vegetable oil2 tablespoons water, or as needed6 red onions, chopped25 chile peppers, sun-dried7 candlenuts1 shrimp paste1 teaspoon ground turmeric1 teaspoon ground ginger1 teaspoon ground allspice3 lemon grass1 tablespoon mustard seed2 cups water2 1/4 pounds skinless, boneless chicken breast meat - cut into bite-size pieces2 1/4 pounds potatoes salt to taste1 tablespoon distilled white vinegar
Instructions:
Heat oil in a large skillet over medium high heat.In a medium bowl combine the onions, chile peppers, candlenuts, shrimp paste, turmeric, ginger, galangal, lemon grass and mustard seed.Blend together with a little water to form a fine paste.Add to skillet and saute until fragrant and almost dry.Add 2 cups water and bring all to a boil.Add chicken and potatoes.Reduce heat and let simmer about 20 minutes, or until chicken is cooked (no longer pink inside) and curry is quite thick in consistency.Add salt to taste.Remove from heat and add vinegar.Mix well and serve.This dish is best served with steamed white rice, as it is full of flavor.
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