Serves 2

Base
1 chicken thigh with skin and bone
1-inch fresh ginger with skin on, chop into quarter
1 cloves garlic
1 1/2” galanga root
1 tsp cardamon pods smashed in mortar and pestle.
1 bay leaf
1 tsp pepper corns
1 TBSP veg oil.

Brown the chicken and the above ingredients until the skin on the chicken is lightly brown and all the seasonings creates an aroma.

Stock
2 cups of chicken broth (canned)
2 scallions, cut in half.
1 6” peeled carrot

Add this to the base and bring to a slight boil, medium light heat and cook 20 minutes.

Remove the chicken and carrots and discard the rest. Strain the broth and set aside. Should be slightly less than 2 cups if measured. Clean the pot. Cut the carrot into small cubes. De-bone and de skin the chicken, cut into cubes.

Roux
1 cup flour
1 cup veg oil.
½ chopped onion
½ chopped red bell pepper
2 scallions rough chopped

In a clean pot mix oil and flour and fry while stirring on medium heat until fragrant, about 5 minutes. Add the onion, bell pepper and scallions and ¼ cup of the stock. Stir until the stock turns into gravy, add the rest of the stock. The roux will slightly thicken the stock. Add the following:

1-6” stick of spicy andouille sausage, cut into slices.
Chicken pieces
Cooked carrots pieces
Salt to taste
1 dash Shaoxing wine or white wine
1½ tsp turmeric powder
1½ tsp curry powder

Add everything but the curry and turmeric. Cook on medium low for 15 minutes. Add the turmeric and curry and cook another 10 minutes medium low. Serve over rice. You can always add cilantro and a little lime if you like. Thai basil also works in this dish.

As of 5/9/24