Chicken and Durian Curry

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Servings: 4 servings

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Ingredients

Curry paste

1 tbsp coriander seeds roasted
1 tsp cumin seeds roasted
5 shallots roasted
10 cloves garlic roasted
15 dried red spur chillies seeded and soaked in water till soft
1 tsp ground roasted ginger
1 tsp ground roasted galangal
1 tbsp sliced lemongrass
1 tsp salt
1 tsp shrimp paste
2 tsp curry powder
700 ml coconut milk (santan)
3 tbsp curry paste
500 g chicken cut into bite-sized pieces
1 tsp palm sugar
1 tsp salt
2 tbsp fish sauce
300 g unripe durian seeded and cut into pieces
curry leaves for garnishing

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Instructions

To make curry paste:

Pound coriander and cumin seeds thoroughly with a mortar and pestle. Add the shallots, garlic, chillies, ginger, galangal, lemongrass and salt, and continue pounding till fine. Add the shrimp paste and curry powder and pound again to a fine paste.

To make curry:

Place 120ml of coconut milk into a pot over medium heat and add the curry paste. Sauté until fragrant and oil separates. Add chicken, stir well and continue to cook for a few minutes. Add the rest of the coconut milk and allow to boil.
Season with palm sugar, salt and fish sauce, then stir in the durian. Turn the heat to low and allow to simmer for about 10 to 15 minutes. The durian will have the texture of cooked potato when done. Stir in the curry leaves, then remove from heat.