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How to Cook Coconut Chicken Curry
This recipe is passed down by my grandparents. It's pretty labor intensive but the taste is worth it 😊 For the best results, wait until the next day to serve. Serves ~7 people.
Gather your ingredients for the chicken marinade.
Using your food processor, chop the lemongrass, shallots, and garlic.
To the chicken, add 3 tbsp of curry powder, vodka, 1/2 tbsp salt & sugar, and half the amount of lemongrass, shallots, and garlic that you processed (the other half will be to make the curry sauce)
While you're waiting for the chicken to marinate, chop carrots, onions, and potatoes
Next, saute the rest of the lemongrass, garlic, and shallots over high heat and add 3 more tbsp of curry powder
Add marinated chicken and let it cook
While you wait for the chicken to cook, gather your ingredients for the curry sauce.
Add annatto seeds to a small pan of oil and heat for a couple of minutes. Annatto seeds help create the currys' deep orange color.
After the chicken has cooked all the way, add a carton of chicken stock. Adding water is fine also.
When the curry is simmering, strain the oil and annatto seed into the pot. Turn off the fire.
In another pot, blanch the carrots
In another pan, deep fry onions and potatoes.
While you're waiting for the onions/potatoes to deep fry, separate the chicken from the curry to prevent the meat from falling off the bones
Add the carrots, deep fried onions and potatoes to the curry and bring to a boil.
When curry is boiling, add about 3 tbsp condensed milk & a can of coconut milk.
***it's important that you don't put a lid on the pot after adding coconut milk. It will create a soapy taste***
Add the chicken and bring to a boil again. When cooled, you may cover the lid. Let it sit for 24 hours before serving.
Serve with rice or bread 😊 If it's not spicy enough, just add some chili peppers.
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