Ingredients:
5 pcs chicken drumsticks with skin
3 cinnamon sticks
3 star anise
1 large yellow onion
1 large red tomato
4 stalks of cilantro
1 tablespoon Yuen Chun Blended Thick Soy Sauce
1 tablespoon Yuen Chun Thin Soy Sauce
1 tablespoon freshly grounded habanero & birds eye chilli (Cili Padi) paste (sambal)
1 teaspoon pounded garlic
1 teaspoon pounded ginger
1 teaspoon pounded basil
1 tablespoon Alagapa Chilli Powder
2 tablespoons of olive oil or groundnut oil
1 jar distilled water
Salt to taste
Marination:
[approximately for 30 mins]
5 pcs chicken drumsticks with skin
1 teaspoon pounded garlic
1 teaspoon pounded ginger
1 teaspoon pounded basil
A pinch of salt
Preparation:
1) Heat 2 tablespoons of groundnut oil in a pan over a medium heat.
2) Stir fry cinnamon stick and star anise for 2 mins then add on the diced onion.
3) Continue to stir fry until it becomes savoury.
4) Then add in the marinated chicken and stir on a medium heat.
5) Next, add the jar of water, thick and thin soy sauce as well as chilli powder,
6) Stir and let it simmer on a medium heat until the aroma comes out.
7) Once, chicken comes to a boil, add in salt to taste.
8) Let it simmer for 7 minutes until curry thickens a little.
9) After that, slice the tomato into 6 pieces and add it in.
10) Finally, chop the cilantro into 1 inch each and sprinkle it over the dish.
11) Then,let it cool for about a minute or so and your divinely curry twist is now ready to be served.
