Fish Sauce Curry Chicken

There are really many versions of curry chicken and so long as they are spicy and aromatic, I like.  This one is quite unique as no salt is used.  As the name implies, fish sauce plays a part in seasoning of the curry.

The curry is very aromatic, quite dry with thick gravy coating the chicken pieces.  Taste - not too spicy, sweet and tangy.

Ingredients

Recipe Source - Yum Yum magazine No. 77 - modified

[serves 5-6]

6 chicken thighs or 3 chicken whole legs - cut into bit size pieces-skin removed

125 ml oil 
Seasoning

1 tbsp honey

5 tbsp fish sauce
1/2 cup water [used only if you want more gravy otherwise omit]

200 ml milk

some lime or lemon juice to taste

Ingredients A - Ground to Paste

6 stalks lemongrass - cut white part only

1 big onion - peeled and cut

5 pips garlic - peeled

5 cm ginger

Ingredients B - Mix together

4 tbsp meat curry powder

1 tsp tumeric powder

1. Ground ingredients A into a paste.
2. Mix B together, set aside.
3. Heat up oil and saute A until fragrant.  Add in B, fry until aromatic.
4. Add in chicken, stir fry to mix well until chicken is firm.
5. Add in seasoning and milk.  Bring to boil, then reduce heat to simmer until chicken is tender.  Stir continuously until gravy is thickened.
6. Add in lime juice to taste.   Dish up to serve.
   
   
   
   
   
   

Notes: Visit this site for its' Nutritional Facts [here]
I'm sharing this post with Cook Your Books Event #8 

hosted by Joyce of Kitchen Flavours

With this post, I would like to wish everyone 

"A Very Happy Chinese New Year and may this year of the Horse be a safe, healthy and lucky year for all "

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