Popo's Curry Recipe

October 31, 2018

Popo's Curry Recipe

In which my grandmother teaches a masterclass in chicken curry, revealing her secret ingredients of love and MSG.

Grandma's chicken curry

This is a dish that has brought the family together across the generations.

Ingredients

Dried chilli 50g
Old ginger 60g
Blue ginger 100g
Yellow ginger 50g
Lemon grass 120g
Shallots 550g
Candlenut (buah keras) 50g
Coconut cream 100 ml
Evaporated milk 200 ml
Monosodium glutamate
Potatoes
Chicken drumlets/ winglets
Salt
Water

Reference text

We got most of our ingredients at a wet market early in the morning.

Follow me losers, we going shopping.

Unimpressed.

Picking out the shallots and potatoes

After some searching managed to find a vendor with the blue ginger and lemongrass

and grandmother is pleased

headed home to start cooking

Steps:

Salt the potatoes and place in pot half filled with water and boil, careful not to over cook it into mush.

Start prepping rest of ingredients

Peel the shallots and remove the skin from the gingers
Soak the candlenut in a bowl of water
Cut ends of the lemongrass and remove the outer layers, then slice the lemon grass into small pieces

Tearing from the shallots; this ex-SISPEC cadet remembers his chemical warfare training and knows not to touch his eyes

Remove the chilli seeds from the chilli. Cut them open and shake to separate.

Blend/ grind the dried chilli into a fine powder

You should at this point remove the potatoes from the pot, peel skin and quarter them
Blend them shallots and candlenut
Blend the gingers and the lemongrass

The three bowls in front is what you should end up with

Heat up the wok, and fry the shallots at medium heat, add 1.5 bowls of cooking oil
When the moisture if gone, add in the ginger

Add the chilli and fry till fragrant, should take about 30 mins for the entire frying process

Adding the chilli

The portion of paste you've now made is good for 3 servings for about 6 pax each.
Remove 2/3 of the paste and keep it, you can freeze it so you can make curry another time without redoing the whole prep work.

Now with the remaining paste, fry your chicken and your potatoes

Add 3 bowls of water
Add coconut milk and evaporated milk to desired consistency, we used about 100 mls of coconut cream and 200 mls of evaporated milk
Add 3 teaspoon of salt and 1/2 teaspoon of MSG