Chicken Curry with Kaffir Lime Leaves
This delicious Nyonya Chicken Curry with Kaffir Lime Leaves is rich, creamy, spicy, and tangy. Kaffir lime leaves make the curry very aromatic.
Keyword : chicken curry with kaffir lime leaves
Ingredients
- 20 oz boneless skinless chicken thighs cut into bite-sized pieces
- 3 small Yukon gold potatoes peeled and cubed
- 5 kaffir lime leaves
- ½ cup coconut cream ** (120ml)
- ½ cup water ** (120ml)
- 2 pieces assam gelugor or 2 tbsp lime juice
- 3 tbsp vegetable oil
- Salt to taste
Spice Paste
- 5 fresh red chilies cut into small pieces
- 6 shallots or 1 medium sized onion, peeled, and cut into small pieces
- 1 stalk lemongrass sliced bottom third into rings
- 1½ in galangal or ginger root (45g)
- 3 cloves garlic peeled and halved
- ½ tsp ground turmeric
Instructions
- Grind spice paste ingredients in a blender or food processor with 2 tablespoons of water.
- Heat oil in a medium sized pot and stir fry ground spice paste until fragrant, about 5 minutes. Add chicken and stir till chicken turns opaque, about 3 minutes.
- Pour in coconut cream and water**. Add kaffir lime leaves and assam gelugor, if using. When it comes to a boil, season with salt. Reduce heat and let simmer for 15 minutes.
- Add cubed potatoes and continue to cook for another 15 minutes, until potatoes are tender, and gravy has thicken.
- If you did not use assam gelugor, stir in lime juice now. Turn off heat and allow curry to sit for 15 minutes before serving.
Notes
**Instead of ½ cup (120ml) coconut cream and ½ cup (120ml) water, you can simply use 1 cup (240ml) coconut milk.
Nutrition
Calories: 360kcal
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