26
Malaysian Chicken Curry
Prep 20 minutes / Cook 1 hour 20 minutes
Serves 4
1½ tablespoons rice bran or vegetable oil
8 (1.2kg) chicken drumsticks or thigh cutlets
1 teaspoon ground turmeric
2 cups (500ml) chicken stock
8 (380g) baby chat or baby red potatoes, peeled, halved
2 tomatoes (about 225g), coarsely chopped
2 cinnamon sticks
1 star anise
½ cup (125ml) coconut cream
2½ tablespoons finely grated palm sugar
4 teaspoons fish sauce
Fresh coriander leaves, to garnish
Steamed jasmine rice, to serve
Curry Paste Ingredients
6 long dried red chillies
4cm piece ginger, peeled, thinly sliced
1 lemongrass stalk, white part only, thinly sliced
5 (about 200g) red or golden shallots, chopped
5 cloves garlic
2 coriander roots, scrubbed and washed
1 tablespoon water
2 teaspoons roasted shrimp paste
3 teaspoons ground coriander
1½ teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon ground fennel
½ teaspoon salt
2 tablespoons rice bran or vegetable oil
1.
To make curry paste: place chillies into a
heatproof bowl or jug and cover with boiling
water. Set aside for 20 minutes or until softened,
then drain and coarsely chop. Assemble food
processor with mini bowl and mini blade. Add
soaked chillies, ginger, lemongrass, shallot, garlic,
coriander roots, water, shrimp paste, spices and
salt to mini bowl and secure lid. Process for 1
minute or until finely chopped, scraping sides of
bowl down occasionally. Add oil and secure lid.
Process for 20 seconds or until a paste forms.
2.
Heat oil in a large heavy based saucepan over
medium-high heat. Cook chicken, in batches,
turning occasionally, for 5 minutes or until
browned all over. Transfer to a bowl. Reduce
heat to medium. Add curry paste and turmeric
and cook, stirring occasionally, for 5 minutes
or until fragrant. Stir in stock. Add chicken,
potatoes, tomatoes, cinnamon and star anise.
Bring to the boil then reduce heat to medium
low and simmer, covered, for 40 minutes or until
chicken is cooked and potatoes are tender.
3.
Stir in coconut cream, palm sugar and fish sauce
and simmer, uncovered, for 10 minutes or until
slightly thickened. Remove and discard cinnamon
and star anise. Transfer curry to a serving dish.
Garnish with coriander and serve with rice.
