Chicken Curry

Chicken Curry is mostly only prepared during gatherings and ceremonies, as it takes a long time to prepare and cook. It is also considered an expensive dish by village standards. Usually eaten with bread, noodle or rice,  this is a delicious and favorite dish among all Khmer people.

 

Ingredients:

• 500g Chicken, cut into 3cm (2″) cubes
• 2 Potato, skin removed and cut into bite sizes
• 1 Onion, skin removed and cut into bite sizes
• 1 Carrot, skin removed and cut into bite sizes
• 100g Long Beans, cut into 3cm (2″) long
• 1 cup Coconut Cream
• 1 liter Coconut Milk
• 10 cloves Garlic, finely chopped
• 5 Shallots, finely chopped
• 1 Tbsp Palm Sugar
• 1 tsp Condensed Milk (optional)
• 1 tsp Salt
• 2 Tbsp Fish Sauce
• 1 Tbsp Vegetable Oil

 Ingredients For Curry Paste:

• 3 Tbsp Kroung
• 1 tsp dried Chilly, soaked in hot water and finely chopped
• 1 Tbsp Shrimp Paste

Preparation:

1. In a mortar pound  kroeung, chopped dried chilly and shrimp paste. Mix well. We call this the Curry Paste.
2. Into a pot heat vegetable oil. Add 10 cloves chopped garlic and shallot, stirring until fragrant.
3. Add the curry paste, palm sugar, fish sauce, salt, 100ml coconut milk and chicken. Stir and cover the pot. Cook it for about 5 minutes. Add coconut milk, bring to boil. Continue to simmer for 30 minutes.
4. Add vegetables and continue to cook for 15 – 20 minutes, add coconut cream, condensed milk​ (if you want) and bring to boil. Remove from heat.
5. Serve with steam rice, bread or Cambodian rice noodle.