| Prep: 40 mins | Cook: 1hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 683 | 52g | 18g | 23g |
| sugars | fibre | protein | salt |
| 8g | 4g | 34g | 1.3g |
They say a recipe touches the heart before it meets the palate. And, that’s certainly true for this Keluak Curry Chicken — a dish that resonates with a Midwesterner’s love for farm-fresh cooking while carrying the exotic vibrance of the East.
A Trip Down Memory Lane
Born and bred in Nebraska, I’ve always been accustomed to hearty meals that speak of home and hearth, joyous family gatherings, and, of course, Sunday church luncheons. But the Keluak Curry Chicken? It’s a special recipe that introduced me to a thrilling dimension of taste. While this dish doesn’t stretch its roots to the Midwest, the flavor echoes a familiar comfort that brings me right back home. From the moment I first tasted it, I was intrigued by the harmony of flavors packed into it, most strikingly that delicious hint of fruit.
Nutritional Perks
The Keluak Curry Chicken doesn’t just boast a fantastic flavor profile, it’s an incredible source of nutrition too. The bird itself — lean and low in fat—provides high-quality protein and key vitamins and minerals. The coconut milk includes healthy fats, while the lauded turmeric brings its own health benefits, including anti-inflammatory and antioxidant qualities. Not to forget, this delectable curry gets its distinctive taste and tartness from the Keluak nuts, which are known for their antioxidant properties.
Pairing Perfection
What makes this recipe even more charming is its versatility. This fruity curry pairs wonderfully with a variety of dishes — much like how the Midwestern staples of corn casserole or beef stew work well with various sides. Serve the Keluak Curry Chicken atop a bed of steaming jasmine rice, savor it with a side of Naan bread, or enjoy it with a simple salad. It brings a touch of the exotic to familiar flavors, and successfully unites my inspirations from both the classic heartland cuisine and the global kitchens.
Indeed, the Keluak Curry Chicken is more than just a recipe for me. It’s a testament to the love of fresh ingredients, a journey of contrasting culinary cultures, and a nod to cherished simple times—all on one plate.
What You’ll Need
- 12 pieces of chicken thighs
- 9 ounces of Keluak nuts
- 3 stalks lemongrass
- 3 kaffir lime leaves
- 1-inch piece of galangal
- 1-inch piece of turmeric or 1 teaspoon turmeric powder
- 10 shallots
- 5 cloves of garlic
- 3 red chilies
- 2 tablespoons shrimp paste
- 1 cup water
- 2 cans of coconut milk (13.5 ounces each)
- Salt and sugar to taste
- 2 tablespoons cooking oil
Method
Step One
Rinse the chicken thighs well and set them aside to dry. Meanwhile, soak the keluak nuts in water overnight, then crack them open to remove the flesh.
Step Two
Prepare your fragrant herbs by washing and chopping the lemongrass stalks, kaffir lime leaves, galangal, and turmeric. Next, peel and slice the shallots and garlic cloves and wash and deseed the red chilies.
Step Three
Using a food processor or a mortar and pestle, blend the galangal, turmeric, shallots, garlic cloves, red chilies, and shrimp paste until you get a fine paste.
Step Four
Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add the paste and stir-fry until it’s fragrant and has turned a golden brown color, about 5 minutes.
Step Five
Add the chicken thighs to the pot, stirring to coat each piece with the paste. Cook for about 10 minutes, until the chicken is browned on all sides.
Step Six
Add the lemongrass, kaffir lime leaves, keluak nut flesh, and stir them well into the mixture. Pour in the water and coconut milk, and stir once more to mix everything together evenly.
Step Seven
Bring the curry to a boil, then lower the heat and let it simmer for about 1 hour, stirring occasionally.
Step Eight
Taste the curry and add salt and sugar to your liking.
Step Nine
Once the curry has reached your desired consistency, turn off the heat and allow it to cool slightly before serving. Enjoy your Keluak Curry Chicken warm with a side of steamed rice.
