Ingredients
- 1 tablespoon oil (peanut oil)
- 1 kilogram chicken drumsticks
- 1/2 cup water
- 1 can (400 ml) light coconut milk
- 1/3 cup peanuts (unsalted, chopped)
- 2 tablespoon kecap manis (or gluten-free alternative)
- 2 tablespoon fish sauce
- 400 grams potatoes (2 medium potatoes, Desiree recommende, peeled and cut into 2cm pieces)
- Unsalted peanuts, chopped to serve
- Steam rice, to serve
- Coriander sprigs, to garnish
- FOR CURRY PASTE
- 4 dried red chillies (medium)
- 2 tablespoon oil (peanut oil)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 stalk lemongrass (white part only, chopped)
- 1 red onion (small onion, chopped)
- 6 cloves garlic (chopped)
- Fresh ginger (45cm piece, peeled and chopped)
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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.
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Step 4: Serve curry with extra chopped peanuts and steamed rice and garnish with coriander.
We hope you enjoy this recipe!
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