The KaiKai Book

INGREDIENTS: 4 pieces Kaffir lime leaves 3 pieces Bay leaves 1 stalk Lemongrass 1 piece Turmeric leaf 5g Galangal ½ tsp Coriander powder 150ml Coconut milk 100ml Water 8 pieces of Chicken wings Ingredients Chili paste: 10 pieces Red Chilies (diced) 3 pieces Candlenuts 2 cloves Garlic (sliced) 10g Ginger 5g Turmeric 10 pieces Shallots (sliced) 1 tsp Salt 1 tbsp Cooking oil COOKING METHOD Add all rempah ingredients in a blender and blend until smooth. Heat pan with cooking oil, stir-fry chili paste & galangal, kaffir lime leaves, bay leaves, lemongrass, turmeric leaves, coriander powder until fragrant. Add in water and reduce to half & add coconut milk. Add in chicken and coat with sauce. Cook for 30 minutes, flipping chicken occasionally. Cook until slightly dry and serve. See more @ http://themeatmen.sg/dry-curry-chicken/