No Coconut Milk! Red Chicken Curry (No-Fail Recipe)

Ingredients

4 pandan leaves

2-3 fresh lemongrass

4 ginger slices

2 large jacket potatoes

free range chicken legs & wings

curry or lime leaves, or skip it

Seasonings

2 tablespoons chilli oil

2 tablespoon hot chilli powder

2 tablespoon hot curry powder

2 cups hot water, optional

a few drop of light soy sauces

All above is can be adjustable to suit your preferences

A Secretly Delicious Red Chicken Curry (No Coconut Milk) that is both intriguing and inviting. This dish can serve 2-4 peoples. Pandan leaves enhance the aroma of white rice and the curry sauce. I bought mine from the Tradewinds oriental online store, which imports them fresh directly from Thailand. You can't find such fresh pandan leaves anywhere else in the UK; they are incredibly fresh and smell heavenly, just like freshly picked leaves, providing a natural taste.

Wash and clean the pandan leaves, and take 2 or 3 long pieces of lemongrass, cutting them into pieces. Slice the ginger into thin pieces. Just 2 large jacket potatoes or more, the finest traditional ones from the farmer, washed, peeled, and cut into 4 squares. For the chicken, use one large chicken leg and two wings, cutting them into pieces.

Heat a wok and dry the lemongrass pieces until fragrant, then add the ginger slices and pandan leaves, stirring well to release the aroma. Add the chicken pieces, along with 2 tablespoons of homemade chili oil and a few curry leaves. You can tie the pandan leaves into ribbons for added flair. Sprinkle in about 2 tablespoons of chili powder and 2 tablespoons of hot curry powder, then add hot water to cover the chicken and potato pieces by at least 80%.

Once the chicken is cooked, remove it to a plate, and let the chicken legs simmer with the potatoes, depending on the size of your cuts, until nearly cooked but still firm to the touch.

Add all the chicken back in and boil until hot. When you use the spatula touch the surface, it should feel hard, but the middle should be almost soft. Then, return all the chicken pieces to the pot until everything is boiled and serve hot. Then serve on a plate or in a steel pot, drizzle a few drops of light soy sauce, and it becomes the perfect red chicken curry! Alongside fluffy pandan-flavoured and lemongrass-infused steamed rice.

This is one of my favourite dishes, a simple red chicken curry. Sometimes, I will buy fresh tofu and deep fry it to make crispy tofu as an extra yummy treats, which is super delicious!

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