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Ingredients

• 3 red chillies, seeds removed if you like
• 4 shallots, peeled
• 3 cloves garlic, peeled
• 2.5 cm ginger
• 2.5 cm fresh turmeric root
• 10 candlenuts, (buah keras)
• 1 tsp fenugreek seeds
• 2 thai lime leaves

• 1 litres coconut milk
• 1 x 1 kg chicken, cleaned and halved lengthways
• 1/2 pineapple, diced
• 10 stalks lemongrass, bruised
• 6 cm galangal, peeled, thickly sliced and bruised
• 1 pinches salt
• 1 pinches sugar
• 1 lime, juice only

Description

Chef Wan Makes A Malaysian Curry Where The Chicken Is First Simmered In An Aromatic Gravy, Then Finished On A Griddle Pan For A Smoky Edge

UK TV