Kalio Chicken Curry - Cuisine Magazine - From New Zealand to the World
If you enjoy the popular dish rendang, either with chicken or beef, kalio will certainly be another favourite. The sauce is thick and creamy, not dry like renda
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
- Colander
- Plate
- Pot
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons tamarind paste
- 1½ teaspoons fine sea salt
- ½ tablespoon palm sugar
- 1kg boneless chicken thighs, cut into large pieces
- 200ml coconut milk
- 6 makrut lime leaves, ribs removed and thinly sliced
- jasmine rice, to serve
- 1 banana shallot, peeled
- 3 garlic cloves, peeled
- 2½cm-piece ginger
- 2 stalks lemongrass, trimmed
- 5cm-piece galangal, or ginger with 2 teaspoons lemon juice
- 3 red chillies, deseeded
- 5cm-piece fresh turmeric, peeled, or 1 teaspoon ground turmeric
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