BAMBOO SHOOT & FREE RANGE CHICKEN IN YELLOW CURRY

INGREDIENTS

1kg free range chicken (ayam kampung)

1kg bamboo shoots

6 cups coconut milk

20g fresh chilies

5cm fresh turmeric

25g shallot – thinly sliced

5 stalks lemon grass – smashed

2 pieces dried tamarind peel

2 -3 tbsp cooking oil

Cooking Method

1. Pell and scrape the outer layer of the bamboo shoot. Soak in rice water overnight. Rice water is the water from the first wash of rice.

2. Cut chicken into 12 pieces and clean.

3. Heat oil, fry the pounded ingredients and the shallot until fragrant. Add in the chicken and lemon grass.

4. Continue frying until chicken becomes golden yellow. Add in coconut milk, bamboo shoots and tamarind peel.

5. Add in salt to taste and simmer till done.