Chicken feet do not get enough love, and this cheap-and-cheerful cut shines in this light curry. Often served during Gawai and other celebrations, it can also be found on weeknight dining tables of inland Dayak communities.
Kari kaja’ siyok (chicken feet curry)
by Maynard Keyne LangetChicken feet do not get enough love, and this cheap-and-cheerful cut shines in this light curry. Often served during Gawai and other celebrations, it can also be found on weeknight dining tables of inland Dayak communities.
Servings: 4-6
Prep time: Slightly involved
Servings: 4-6
Prep time: Slightly involved
Ingredients
5 cloves garlic, peeled
2 shallots, peeled
2″ ginger, peeled
4 tbsp cooking oil
80g curry paste, or 2 tbsp curry powder (see notes)
200g chicken feet, claws removed
2L water
Salt to taste
MSG to taste
Sugar to taste
300g potato, peeled and cubed
100g packet dried beancurd skins (fuchuk), soaked to rehydrate
200ml coconut milk
Directions
- With a mortar and pestle, pound garlic, shallots, and ginger into a smooth paste.
- In a medium pot, heat cooking oil over medium heat. When the oil begins to shimmer, add the pounded aromatics and saute until they becomes lightly golden.
- Add the curry paste, chicken feet, and water. Stir well and let simmer on low heat until the water reduces by about half.
- Taste and season with salt, MSG, and sugar, then add the cubed potatoes. Continue cooking for about 5-10 minutes, depending on how large the potato cubes are.
- When the potato is almost cooked, add the rehydrated bean curd skins and coconut milk. Stir well and adjust seasoning as necessary. Simmer for another 2 minutes, then turn off the flame. Serve with hot rice.
Tips
- Many wet markets sell freshly ground and mixed curry pastes. Look for these for the most wholesome homemade flavour.
- This curry is best prepared the day before to allow the flavours to mingle.
Ingredients
5 cloves garlic, peeled
2 shallots, peeled
2″ ginger, peeled
4 tbsp cooking oil
80g curry paste, or 2 tbsp curry powder (see notes)
200g chicken feet, claws removed
2L water
Salt to taste
MSG to taste
Sugar to taste
300g potato, peeled and cubed
100g packet dried beancurd skins (fuchuk), soaked to rehydrate
200ml coconut milk
Directions
- With a mortar and pestle, pound garlic, shallots, and ginger into a smooth paste.
- In a medium pot, heat cooking oil over medium heat. When the oil begins to shimmer, add the pounded aromatics and saute until they becomes lightly golden.
- Add the curry paste, chicken feet, and water. Stir well and let simmer on low heat until the water reduces by about half.
- Taste and season with salt, MSG, and sugar, then add the cubed potatoes. Continue cooking for about 5-10 minutes, depending on how large the potato cubes are.
- When the potato is almost cooked, add the rehydrated bean curd skins and coconut milk. Stir well and adjust seasoning as necessary. Simmer for another 2 minutes, then turn off the flame. Serve with hot rice.
Tips
- Many wet markets sell freshly ground and mixed curry pastes. Look for these for the most wholesome homemade flavour.
- This curry is best prepared the day before to allow the flavours to mingle.
