• 500 g whole chicken legs (approx. 2 whole chicken legs), with skin and bone, cut in pieces (4-5 cm)
• 10 g fish sauce
• 15 g garlic cloves, minced
• 1 tbsp curry powder
• ½ tsp salt
• 1 ½ tsp sugar
• 1 tsp dark soy sauce
• 20 g cooking oil
• 2 stalks fresh lemongrass, white part only, cut in pieces
• 50 g shallots (approx. 1 shallot)
• ½ fresh red chilli, deseeded, chopped, to garnish (not supplied)

Preparation

1. Place a bowl on mixing bowl lid, weigh in chicken, fish sauce and garlic cloves. Add curry powder, salt, sugar and dark soy sauce and mix. Marinate for 30 minutes in a cool place or in refrigerator.
2. Place cooking oil, lemongrass and shallots in mixing bowl, chop 6 sec/speed 6. Scrape down sides of mixing bowl with spatula.
3. Sauté 8 min/120°C/speed .
4. Add reserved marinated chicken and marinade, stir fry 13 min/120°C//speed . Garnish with chopped red chilli. Serve hot.

Hints & Tips

• Serve hot with steamed rice.
• Patting dry the chicken before marinating helps to make the dish less watery.
• If you use kampung chicken, increase cooking time to 14 minutes in step 4.