For ➍ 25 g old ginger (peeled & diced, about thumb size)
3 cloves garlic (peeled & crushed)
120 g red onion (peeled & diced, about 1 large)
½ tbs chili flakes (or 1 to 2 fresh red chilis, sliced)
4 tbs curry powder
4 tbs water
600 g chicken drumsticks (4 pieces) or thigh meat, cut in bite-size cubes
3 tbs oil
15-25 cl water**
20 g coconut cream or coconut milk
1 cauliflower, cleaned, washed & portioned in florets
1 carrot, sliced
salt
Peel and roughly chop onion, garlic and ginger. Blend in a food processor into a fine paste.
Add water to curry powder. Stir to form a paste.
Add in the onion-garlic-ginger and mix into the curry paste.
Rinse and drain the chicken parts.
Add in ⅔ of the curry paste. Mix well and marinate for at least 2 h.*
Fry the remaining curry paste in oil until fragrant and colour has darkened.* Fry the chicken for another 5 m, flipping the chicken frequently.
Add water**, followed by coconut cream and bring to a boil.
Add cauliflower florets and carrot.
Simmer for 25-35 m..
*Omit the marinate fase. Brown the chicken and set apart. Add all of the paste to the pan and cook a few m until fragrant. Add the chicken.
**Add some more water when curry tends to dry out.
