Chicken curry
Julie Lin’s aromatic Malaysian chicken curry is flavoured with everything from coconut milk to cardamom, cinnamon and Malaysian curry powder. Serve with the dal and roti jala.
.
Ingredients
- 2 dried red chillies
- 80ml/2½fl oz vegetable oil
- 1½ onions, finely chopped
- 6 garlic cloves, crushed or finely chopped
- 5cm/2in fresh root ginger, peeled and grated
- 1 cinnamon stick
- 1 star anise
- 1 green cardamom pod
- 8–10 tbsp Malaysian Kari curry powder or garam masala
- 400g/14oz chicken thighs, skin off and bone out, diced
- 2 tbsp ground turmeric
- 1 tbsp salt
- 4 potatoes, peeled and chopped into chunks
- 100ml/3½fl oz coconut milk
- 2 tomatoes, chopped
- 1 stalk curry leaves
- 2 tbsp vinegar
- 1 tsp sugar
- 1 pinch MSG
Method
Start by soaking the dried red chillies in warm water for 10 minutes until soft, then chop finely.
Heat the oil in a large pan or casserole dish (it should be enough to cover the base of the pan) over a medium heat. Add the onions and sauté for 5–8 minutes until they are soft and golden brown. Then add the garlic, ginger and soaked chillies. Sauté for another 2–3 minutes until fragrant.
Add the cinnamon stick, star anise and cardamom to the pan. Stir for 1 minute to release the aromas. Add the Malaysian curry powder and stir well, then cook for 1–2 minutes to blend the flavours.
Mix the chicken thigh meat with the turmeric and ¼ tsp salt.
Add the marinated chicken thighs to the pan and cook until they are browned on all sides. Pour in 375ml/13fl oz water and bring to the boil. Reduce the heat to a simmer, cover and cook for 20 minutes.
Add the potatoes, coconut milk, 1 of the chopped tomatoes and ½ tbsp salt to the pan. Pour in an additional 250ml water if the curry looks too thick. Simmer the curry for 30–40 minutes, or until the potatoes are tender and the chicken is fully cooked. Stir occasionally to prevent sticking and ensure even cooking.
Season with the curry leaves, vinegar, sugar, and MSG.
