Long before Chicken became an affordable choice of meat, Chickens were slaughtered for important guests. Today’s regular chicken cooks and tender quickly, Try to get a plain air pastured chicken, if available, it takes longer but is more flavoursome.
1 whole chicken – Cut in to similar sized pieces.
1 clove of garlic
300gms of shallots
2 slices of Galangal
1 thumb of fresh Turmeric
3 stalks of lemongrass
2 potatoes – peeled
Quarter head of Cauliflower
1 L Coconut Water or Coconut Milk or Water or Milk (or any combination)
- Remove the breast of the Chicken and cut into 8 pieces. 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 into bite portions.
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). Set Aside.
- 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.
- 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.
- When the oil begins to separate from the Rempah add 1L of water and bring to a boil. Return to a high flame, lower to a simmer once it comes to a boil.
- Add to the simmering curry. The Curry is ready when the meat gives to the touch of a fork. Salt to taste.