Malcolm Lee's Chicken Curry Recipe - Los Angeles Times

Name: Malcolm Lee's Chicken Curry Recipe - Los Angeles Times
Ingredients: 5 1/4 ounces (150 grams) whole peeled shallots; 20 grams (3/4 ounce) peeled garlic (about 5 cloves); 1/2 ounce (13 grams) peeled ginger; 3 1/2 ounces (100 grams) fresh red chiles, such as red Fresno or Thai; 3 1/2 ounces (100 grams) dried red chiles; 2 1/2 teaspoons chile powder; 1/2 teaspoon ground cumin; 1 1/2 teaspoons ground coriander; 1/2 teaspoon ground black pepper; 3/4 teaspoon ground turmeric; 1/2 teaspoon ground fennel seeds; 1/2 cup neutral oil; 1 stalk lemongrass, cut to 10 cm lengths and bruised; 4 whole Keffir lime leaves; 1 kilogram (2 1/5 pounds) bone-in, skin-on chicken legs, separated into thighs and drumsticks; 1 teaspoon salt; 1 teaspoon sugar; 1 can (13.5 ounces/400 grams) full-fat unsweetened coconut milk; 1 1/2 ounces (40 grams) candlenut, roughly chopped; 1 pound (500 grams) waxy potatoes, peeled and diced; 2 cups (500 ml) water; 4 makrut lime leaves, sliced finely, for garnish; 2 tablespoons fried shallots, for garnish

www.latimes.com

Lemongrass, shallots, galangal, garlic, turmeric, coriander and ground fennel seed are the base of this intensely flavorful Peranakan stew.

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Ingredients

5 1/4 ounces (150 grams) whole peeled shallots
20 grams (3/4 ounce) peeled garlic (about 5 cloves)
1/2 ounce (13 grams) peeled ginger
3 1/2 ounces (100 grams) fresh red chiles, such as red Fresno or Thai
3 1/2 ounces (100 grams) dried red chiles
2 1/2 teaspoons chile powder
1/2 teaspoon ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground black pepper
3/4 teaspoon ground turmeric
1/2 teaspoon ground fennel seeds
1/2 cup neutral oil
1 stalk lemongrass, cut to 10 cm lengths and bruised
4 whole Keffir lime leaves
1 kilogram (2 1/5 pounds) bone-in, skin-on chicken legs, separated into thighs and drumsticks
1 teaspoon salt
1 teaspoon sugar
1 can (13.5 ounces/400 grams) full-fat unsweetened coconut milk
1 1/2 ounces (40 grams) candlenut, roughly chopped
1 pound (500 grams) waxy potatoes, peeled and diced
2 cups (500 ml) water
4 makrut lime leaves, sliced finely, for garnish
2 tablespoons fried shallots, for garnish