Spicy Curry Chicken

30g dried chillies, soaked
100ml water
100g fresh red chillies, seeded
2cm turmeric root
50g onions
100g shallots
6 cloves garlic
25g dried shrimp paste (belacan)
2cm knob galangal, sliced
1.5kg chicken, chopped
½ cup oil
6–7 kaffir lime leaves, shredded
3 stalks lemon grass, crushed
2 stalks curry leaves
2 tomatoes, cut into pieces
300ml plain yoghurt
2 limes, squeezed for juice
1 tsp salt
1–2 Tbsp oil (extra)
Seasoning
1 tsp chicken stock granules
Fry dried chillies in a little oil until fragrant.
Add in 100ml water and boil until chillies are soft. Drain the chillies and combine them with fresh chillies, turmeric root, onions, shallots, garlic, dried shrimp paste and galangal in a blender. Process or blend into a paste.
Marinate chicken with 2–3 tablespoons blended spice ingredients.

Heat oil in a heavy-based pot, add in shredded kaffir lime leaves and fry until crispy. Remove and set aside. To the remaining oil, add lemon grass, curry leaves and the rest of the ground spice ingredients. Sauté until fragrant.
Add in marinated chicken and tomatoes. Cook over medium-low heat until it starts to boil. Reduce the heat and cook for 20 minutes, stirring occasionally.
Add yoghurt and cook again, bringing it to the boil. Simmer for an extra 15-20 minutes. Keep stirring to ensure mixture does not stick to the pan. Add seasoning and lime juice.
When the dish is almost dry and meat is tender, reduce the heat and add in salt and extra oil.