June 25, 2018
Comfort Food, Main Dish, Curries,
Poultry, Chicken, Vegetables, Potatoes, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Food Processor, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Bone-in Pieces more
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"From our weekday newspaper The West Australian. Times are estimated."
CURRY PASTE- soak chillies in boiling water for 15 minutes and then drain and chop and place in a food processor with remaining ingredients and process to a smooth paste.
Heat oil in a heavy based saucepan over a medium to high heat and add chicken drumsticks and cook, turning occasionally for about 10 minutes, or until golden brown and set drumsticks aside.
Add curry paste and cook, stirring for 2 minutes and then return drumsticks to pan and turn to coat and then add water, milk, peanuts, kecap manis and sauce and the simmer, covered, for 15 minutes and then add potatoes and simmer, uncovered, furning chicken occasionally, for a further 20 minutes or until potatoes are tender and chicken is cooked.
Serve curry with extra chopped peanuts and steamed rice and garnish with coriander.
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