Give your taste buds a cuti-cuti Malaysia with this Malaysian favourite! Like many other local dishes, the combination of simple ingredients make for a wonderful world of flavours.
Marinate chicken pieces with ground turmeric, salt, and vegetable oil. Marinate for at least 30 minutes or longer.
Deep fry the chicken pieces until the skin turns brown (it’s okay if the chicken are not fully cooked because they will continue cooking in the sauce later). Transfer onto a plate and set aside.
Cut onions, ginger, galangal, lemongrass and chillies into smaller pieces. Blend all the curry paste ingredients until a homogeneous paste is formed.
Preheat a pan, then add the curry paste and saute until fragrant.
Add in the fried chicken pieces, coconut milk, kaffir lime leaves, tamarind paste, chopped tomatoes and palm sugar into the wok. Mix until well-combined.
Simmer over low heat for 20 minutes or until the chicken is fully cooked.
Dish out and garnish with fried shallots, sliced red chilies and finely sliced kaffir lime leaves
