Sumba Yellow Chicken Curry

Main ingredients

  • 1 village chicken, cut into big pieces
  • 1 cup green papaya, sliced  
  • 1 tablespoon curry paste
  • 2 pieces lime leaf
  • Halved tomato, chopped  
  • 1 stalk lemongrass, bruised
  • Hot chilli, bruised (as desired)
  • ¼ cup / 50 grams cooking oil
  • 1 pinch salt
  • 1 pinch white pepper powder
  • 1 pinch sugar
  • Water
  • ½ cup coconut milk
  • Halved red big chilli, sliced
  • Fried shallot as garnish

Curry paste ingredients

  • 2 pieces / 8 grams candlenut
  • 4 pieces / 25 grams shallot
  • 3 cloves / 18 grams garlic
  • 2 cm / 18 grams ginger, peeled
  • 3 cm / 25 grams galangal, peeled
  • 2 cm/ 18 grams turmeric, peeled
  • 2 stalks lemongrass
  • 1 piece / 22 grams red big chilli
  • 2 pieces / 6 grams hot chilli
  • 1 pinch / 2 grams white pepper
  • 1 teaspoon / 8 grams salt

Method

  • Blend or pound the paste ingredients into a fine paste, set to one side.
  • Heat cooking oil in a pan, then add in the curry paste and torn lime leaf, stir through until fragrant.
  • Add in chopped tomato, stir through and add in chicken pieces, continue to stir through until the chicken is well coated with the paste.
  • Add in green papaya slices, bruised lemongrass, bruised hot chilli and some water to almost cover the chicken and then season with a pinch of salt, white pepper powder and sugar.
  • Stir through and cover the pan with the lid, simmer for 20 minutes.
  • After that, add in coconut milk and red big chilli slices, cook through for another few minutes.
  • Serve with some sprinkles of fried shallot.
40 minutes
4 portions