Recipe for Tapioca Chicken Curry

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Yield:

Ingredients:

Amount	Ingredient
450 gm	chicken thighs, cut into bite-size pieces
200 gm	tapioca, skinned and cut into 5cm thick slices
	Spice ingredients
2 tbl	fish curry powder (mixed with water into a paste)
1 tbl	meat curry powder (mixed with water into a paste)
2 x	cm piece cinnamon stick
1 x	star anise
1 stalk	lemon grass, smashed
1 stalk	curry leaves
	Ground ingredients
25 gm	shallots
3 clv	garlic
2 x	cm piece ginger
2 x	cm piece galangale
3 tbl	oil
150 ml	plain yoghurt or general santan
	Seasoning
1 tsp	salt to taste
1/2 tsp	sugar or to taste

Instructions:

Instructions: HEAT oil in a kuali until hot and fry ground ingredients and spice ingredients until fragrant and oil separates.

Add chicken and tapioca and continue frying for 3-4 minutes; add yoghurt. Simmer over low heat for 20-25 minutes, stirring frequently until meat is tender, tapioca is cooked and gravy turns fairly thick. Dish out and serve hot.

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