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Wow, have you ever tried the legendary Terengganu-style chicken curry? Our team stumbled upon a mouth-watering recipe and we just had to share it with you all. Let's dive into the ingredients and instructions on how to make this delectable dish.

Ingredients:

- 2 lbs. chicken (cut into medium-size pieces)

- 1 can coconut milk

- 2 cups water

- 2 tbsp. cooking oil

- 1 stalk lemongrass (smashed)

- 2 kaffir lime leaves

- Salt (to taste)

- Sugar (to taste)

For the spice paste:

- 8 shallots

- 5 cloves garlic

- 2 red chilies

- 3 dried chilies

- 1-inch ginger (sliced)

- 1-inch galangal (sliced)

- 1 tsp. cumin seeds

- 1 tsp. coriander seeds

Instructions:

1. Blend all the spice paste ingredients together in a blender or food processor until it becomes a smooth paste.

2. Heat up the cooking oil in a pot over medium heat. Add in the spice paste, lemongrass, and kaffir lime leaves. Saute until fragrant, approximately 3-5 minutes.

3. Add in the chicken pieces and saute for 5-7 minutes or until the chicken is no longer pink.

4. Pour in the water and coconut milk, and stir well. Bring to a boil, then reduce to low heat and let it simmer for 20-25 minutes or until the chicken is tender.

5. Add salt and sugar to taste.

6. Serve hot with steamed rice and enjoy!

We highly recommend trying out this recipe if you're a fan of spicy and coconut-rich curries. The combination of the aromatic spices and creamy coconut milk create an explosion of flavors that is sure to satisfy your taste buds. Perfect for a family dinner or a special occasion with loved ones, we hope you enjoy this recipe as much as we did!