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Categories:
shallot ginger-chop chicken garlic red chillis coriander leaf leaf cardamon anise coriander powder cumin powder almond raisins water coconut milk lime juice tomato wedges chill sauce tomato sauce curry powder cooking oil brown sugar chicken salt soya sauce shallot mint leaf
Viewed: 27 - Published at: 2 years agoIngredients
- 2 tbsp shallot
- 1 tbsp ginger-chop
- 200 grams chicken cut
- 2 tbsp garlic
- 4 Red chillis
- 10 grams coriander leaf
- 600 grams potato
- 1 stock pandan leaf
- 1 cinimon stick
- 4 cardamon
- 3 star anise
- 1 tbsp coriander powder
- 1 1/2 tbsp cumin powder
- 2 tbsp slice rosted almond
- 3 tbsp raisins
- 3 cup water
- 1 cup coconut milk
- 1 ml lime juice
- 2 tomato - wedges
- 5 tbsp chill sauce
- 3 tbsp tomato sauce
- 3 tbsp meat curry powder
- 80 ml cooking oil
- 2 tbsp brown sugar
- 1 1/2 tbsp chicken stock powder
- 1 tbsp salt
- 3 tbsp soya sauce
- 2 tbsp fried shallot
- 20 grams mint leaf
Method
- blander all the bland ingredient
- saute until 1/2 cook add in the chicken
- add in the rest of vege
- cook until the chicken and potato is cook thick the gravy wth coconut milk
- topping wth the garnish
