Malcolm Lee’s Yeye Curry Chicken
This Yeye Curry Chicken is a white chicken curry. It is a Lee family favourite, passed down through the generations which is served up for gatherings and special occasions like Chinese New Year!
Ingredients
For the Yeye Curry Base (makes 1 litre):
- 140g shallots, peeled
- 60g garlic, peeled
- 22g lemongrass, sliced finely
- 6g galangal, peeled and sliced finely
- 15g green chilli padi
- 7g belachan
- 2.5g white peppercorns
- 25g rice, cooked
- 2.5g Kaffir lime leaves
- 2 stems lemongrass, bruised
- 500ml fresh coconut milk
- 7.5g salt
- 10g sugar
- 250ml water
For the curry:
- 250ml of curry base (as above)
- 1kg of chicken thighs, boneless and skin on, cut into 3cm x 3cm
To garnish:
- Kaffir lime leaves, finely sliced
Method
Blend the shallots, garlic, sliced lemongrass, galangal, chili, belachan, white peppercorns and rice into a fine paste for the curry base.
You made need to add a little water to help the paste form.
Add the blended paste to a pan, add a little water and the coconut milk.
Add the chicken thighs, kaffir lime leaves some bruised lemongrass.
Add in salt and sugar and simmer for 20 minutes.
Continue simmering until the chicken is cooked and tender.
Taste and adjust seasoning accordingly.
Garnish with finely sliced kaffir lime leaves.
Ingredients
For the Yeye Curry Base (makes 1 litre):
- 140g shallots, peeled
- 60g garlic, peeled
- 22g lemongrass, sliced finely
- 6g galangal, peeled and sliced finely
- 15g green chilli padi
- 7g belachan
- 2.5g white peppercorns
- 25g rice, cooked
- 2.5g Kaffir lime leaves
- 2 stems lemongrass, bruised
- 500ml fresh coconut milk
- 7.5g salt
- 10g sugar
- 250ml water
For the curry:
- 250ml of curry base (as above)
- 1kg of chicken thighs, boneless and skin on, cut into 3cm x 3cm
To garnish:
- Kaffir lime leaves, finely sliced
Method
Blend the shallots, garlic, sliced lemongrass, galangal, chili, belachan, white peppercorns and rice into a fine paste for the curry base.
You made need to add a little water to help the paste form.
Add the blended paste to a pan, add a little water and the coconut milk.
Add the chicken thighs, kaffir lime leaves some bruised lemongrass.
Add in salt and sugar and simmer for 20 minutes.
Continue simmering until the chicken is cooked and tender.
Taste and adjust seasoning accordingly.
Garnish with finely sliced kaffir lime leaves.
