Serving: 3-4pax
[Ingredients]
1.5kg whole chicken
4 stalks scallions - white parts only
3 ginger slices
2 potatoes - peeled and cut into serving pcs
3.4L water or just enough to cover the chicken
300ml coconut milk
Juice of 0.5 lemon
1 sprig curry leaves
450g yellow noodles
100g beansprouts
55g taupok - halved
100g fishcake - cut into strips
[Spice Blend]
500g red onions - peeled
200g garlic - peeled
5pcs candlenut
3 stalks lemongrass - outer layers removed, stem part only
3.5 tbsp curry powder
5 tbsp chilli paste
1-inch turmeric - peeled
1.5-inch galangal - peeled
10g belacan
10g ginger flower
Salt
[Steps]
Rinse chicken, drain and set aside.
Bring about 3.5L of water or enough to cover the chicken, to a boil. Season with some salt.
Turn off the heat and poach chicken covered for 50mins.
Prepare a large bowl of room temperature water with some ice cubes. Place cooked chicken in and set aside. Reserve poaching water - chicken stock.
Blend all spice paste ingredients together into a smooth paste.
In a pot with some cooking oil, pan-fry spice paste till fragrant and its colour darkens slightly.
Add in stock and potatoes and let simmer for 10mins.
Add in coconut milk and taupok, mix well, followed by curry leaves and lemon juice. Adjust seasoning and set aside.
In another pot, blanch noodles, beansprouts and fish cake. Add into a serving bowl, top with some chicken and ladle curry over.
Adapted from themeatmen