Chicken Curry with Carrot and Lady Fingers

Curry cooking always becomes an active activity for preparing my meal.

I always keep some frozen curry paste in my freezer in order to overcome the thirst of craving for curry.

Using different types of leaves for cooking curry will produce different types of aroma in the curry.

This time I use turmeric leaves and kaffir lime leaves in cooking chicken curry. The taste of this chicken curry as if the rendang ayam due to the turmeric leaves.

Chicken Curry with Carrot and Lady Fingers : ( for one person)

1 chicken drumstick( cut into pieces , skinned and removed visible fat)

5 lady fingers

1 tomato, wedges

1/2 onion

1/2 carrot, slices

3 lemongrass, smashed and cut into pieces
some chopped garlic

2 pcs turmeric leaves, sliver
3 pcs kaffir lime leaves, sliver
1 tbsp curry powder
1/2 cup of ready-made curry paste


Method :
1. Marinated chicken with  salt, curry powder + kaffir lime leaves.
2. Heat oil + garlic + onion + chicken + carrot + lemongrass + curry paste ---- stir fried + 1/2 cup water. Simmer for 10 mins.
3. + lady finger + tomato + turmeric leaves , cook until  the vegetables become soft.
4. Seasoning :  salt and sugar.

Ingredients for making curry paste:

         Onion, garlic, ginger, galangal, turmeric, dried chilli, lemongrass.

 Coriander, fennel, cumin, black peppercorns, cardamons.

Cinnamon sticks, cloves, five star anise.