A hot, pungent, creamy curry perfect for a Saturday night in and streets ahead of your local takeaway.
Category: Main Dish
Cuisine: Indian
4 chicken legs skin on
1 tbsp ground turmeric
1 tsp salt or to taste
4 tbsp vegetable oil
2 onions, sliced
400 ml/14oz thick coconut milk
4-6 young lime leaves finely shredded
1 tbsp palm sugar (or brown sugar)
2 tbsp freshly squeezed lime juice
350 g/13oz shallots roughly chopped
4 garlic cloves
1 tbsp chopped fresh root ginger
1 small ginger flower chopped (optional, available from some specialist Asian grocers)
1 tsp chopped galangal
1 tsp chopped turmeric root
4-6 candlenuts or macadamia nuts
2 stalks lemongrass tough outer leaves removed, soft inner stem roughly chopped
2 fresh red chillies roughly chopped
1 dried red chilli broken up
1 tsp blachan (shrimp paste) lightly fried until fragrant
vegetable oil for deep frying
10 shallots, sliced
mint leaves
1 red chilli sliced
1 cucumber, sliced
steamed rice to serve
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