Cambodian chicken curry or pie filling (Kyneton bakery)
Serves 4-6
Ingredients
CURRY PASTE
- 100 g lemongrass powder
- 2 cloves garlic
- 1 tsp turmeric
- 2 kaffir lime leaves
- 20 g galangal
- 3-5 curry leaves
- 10 g chilli powder (optional)
- 10 g annatto seeds (curry leaf seed)
Blend in a food processor till smooth or paste.
Ingredients for CURRY
- 100 ml olive oil
- 1 L coconut milk
- 1 L chicken stock
- 100 g brown sugar
- 70 g chicken seasoning
- ½ tsp salt
- 2 kg diced chicken
- 300 g diced sweet potato
- 300 g potato
- 300 g diced carrot
- 200 g diced eggplant (optional)
Slurry (for pie filling only)
- 175 g cornstarch
- 220 ml water
Method
1. Heat olive oil in a pot, when hot add all curry paste and stir till lightly brown.
2. Add chicken and stir well till lightly cooked and then add coconut milk, simmer for 10 minutes.
3. Add Curry Ingredients: brown sugar, chicken seasoning, salt and all vegetables, and bring to boil.
4. Mix the thickening agent and water and all the slurry until it is well combined.
Note: This step is only for making pie filling only. For a complete meal, this can be served with rice, bread roll or vermicelli noodles if you don’t want to stuff your puff or shortcrust pastry sheets.
