Remove the breast of the Chicken. Separate the drumstick and cut into two. Separate the thigh and cut into two. Remove the wing. Split through the Drumlet in half and the Winglet in Half, leaving the joints intact. Split the Chicken down to remove its spine. Section the ribs in to bite portions.
I omit the breast in this my version of the Chicken Curry, simply to put focus on the skin and joints which I love picking on. I use premium chickens like Poulet Bresse and Pastured Open-Air Chicken.
Lightly pan-fry each piece, focusing to get a slight browning of the skin only and set aside piece-by-piece, as the skin becomes ready. (the chicken piece is still quite raw)
Bring a large pot with 1L of boiling water, add the chicken and blanch, remove the chicken pieces into a pot with 1L of water on a high flame. Start frying the Rempah, lower to a simmer once it comes to a boil.
If you use an pastured Open-Air chicken, will take a considerable longer time to cook than the standard sheltered barn raised, test the tenderness with a fork.
Mix 100ml of Water with a Sachet of Granny’s Curry Powder to form a paste.
Pound a clove of garlic and 300gms of shallots, 2 slices of Galangal, a thumb of fresh Turmeric and three stalks of lemongrass. On a medium flame with 75ml of oil fry the garlic, onions until the onions are limp and just turning brown then add in the paste and fry until the oil starts to separate from the rempah. Add the rempah to the boiling meat. Simmer over a light flame and cover.
Cut 2 peeled potatoes into 8 pieces each, leave it in water for 30 minutes, dry the pieces; portion out quarter head of Cauliflower and halve 4 Okra and 2 eggplants, brush with olive oil. Roast the Potatoes in the Oven until the skin is crisp, then add the cauliflower, okra and eggplant until both are slightly browned. Add to the simmering curry.
The Curry is ready when the meat gives slightly to the touch of a fork.