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Mild Chicken Curry

No 15 Chicken

4 cloves garlic, crushed

1 large onion, chopped

2 tablespoons peanut oil

1 tablespoon chopped fresh ginger

½ teaspoon shrimp paste

2 sambal oelek

½ teaspoon ground turmeric

2 teaspoons lime juice

1 teaspoons sesame oil

2 teaspoons peanut oil, extra

6 dried curry leaves

1 cinnamon stick

2 teaspoons chopped dried lime rind

400 ml can coconut cream

½ cup water

1½ tablespoons besan flour

2 tablespoons water, extra

Cut legs and thighs from chicken in 1 piece; cut legs from thighs. Cut wings from chicken with a small amount of breast meat, remove and discard wing tips

Cut breasts from chicken, cutting through rib bones along each side of body; cut close to backbone. Cut breasts into quarters. Trim away any excess fat or skin.

Blend or process garlic, onion, peanut oil, ginger, paste, sambal oelek, turmeric and juice until smooth. Heat sesame oil and extra peanut oil in large frying pan, add garlic mixture, curry leaves, cinnamon and rind, stir over medium heat for 3 minutes (or microwave on high for 4 minutes)

Add chicken pieces to pan, cook over medium heat for about 3 minutes, turning once. Stir in coconut cream and water, bring to boil, reduce heat cover, simmer for about 30 minutes (or microwave on high for about 20 minutes) or until chicken is tender, stirring often.

Remove chicken from pan; keep warm. Blend flour with extra water, stir into coconut mixture. Stir over high heat (or microwave on high for aobut 4 minutes) until mizture boils and thickens. Remove cinnamon sticks. Serve sauce over chicken. Serve with egg noodles, if desired