Original Granny's Chicken Curry

Authentic Peranakan Chicken Curry Recipe
Total Time: 50 minutes | Servings 4-6
Best serve with white rice or white bread

Ingredients
1 Sachet 50g Granny’s Curry Powder
600-800kg whole chicken
4 cups water (1Litre)
1 cup coconut cream or milk (250ml)
2 tbs oil (75ml)
300g shallots, chop finely
1 clove garlic, chop finely
Salt to taste
Optional (and soaked overnight)
Eggplant, Cabbage, Carrot, Peas, Potato, Okra and 100g Chickpeas or Lentils

Directions
Prepare and cooking the rempah

1. In a bowl, add Granny’s Curry Powder with ¼ cup water (60ml), mix well to form a paste.
2. Heat up the oil to smoke point.
3. Add the onions and paste, cook and stir on low heat for 10 minutes or until the oil turns reddish brown and separates from the curry paste.

Meat

1. Add in meat, mix well with the fried paste and sauté till meat is slightly brown on low heat
2. Add 3 cups water and 1 coconut cream on high heat and bring to a boil.
3. Then turn to low heat, cover the pot and simmer for 20 minutes or until meat is tender. add more water if it gets dry.
4. Salt to taste.

Vegetable

1. Add 3 cups water and 1 cup coconut cream, return to high heat and bring to a boil.
2. Add vegetables, cover the pot and simmer on low heat for 5-10 minutes or until the vegetable softens, add a little water if it looks dry.
3. Salt to taste. Serve