Ingredients
- 1200 grams of chicken parts (leg, wing, thigh)
- 300 ml cooking oil or sunflower oil (not olive oil)
- 1x 300ml water
- 1x 200ml water
- 3 large onions
- 2x ginger bulbs about 10cm long
- 10 garlic cloves
- 10x star anise (whole)
- 1 cinnamon stick
- 5 cardamom pods (whole)
- 4 cloves
- Two hands full of curry leaves
- 3-4 pandan leaves (if available)
- 8-10 heaped tablespoons Fishcurry Powder (Kari Ikan)
- 2 teaspoons salt
- 2 teaspoons glutamate (optional)
Preparation
First, wash and dry the chicken parts and set aside. Now peel the garlic cloves, onions and ginger and chop them into rough pieces. Put all three ingredients in a blender, add 300 ml of cold water and blend until you get a creamy mixture.
Wash and dab the curry and pandan leaves. Heat 300ml of oil in a wok. The oil is hot when bubbles rise on a wooden stick. Now add the leaves and spices to the hot oil. Be careful it may splash a bit, the higher the wok or pot the better. Once the spices and leaves start to get fragrant (about 20-30 seconds) add the pureed mixture of onions, ginger and garlic. It should now be simmering slowly, not boiling violently. Add the curry powder and stir everything. Now the curry gets cooked. It is better to add a little oil and stir. Now simmer for about 10 – 20 minutes, stirring from time to time. Keep an eye on the temperature, it should not burn. The curry is cooked when the oil settles on the surface and the aroma has changed and intensified.
Now add the chicken and stir. Add 200ml of water to give the curry a perfect consistency. Use more or less water according to your own feeling.
Everything must now simmer (not boil) for 20 to 30 minutes. If the chicken parts are thicker, it takes a little longer, if they are smaller it goes faster. At the end season with a little salt and if needed with glutamate (called MSG). Queena serves her curry to her guests either with white rice or with rice cooked in coconut milk and water.
Enjoy your meal!
