Malaysian Chicken and Potato Curry
Serve up this delicious Malaysian-inspired chicken curry by Adrian Richardson from Good Chef Bad Chef.
- 1 hour 30 minutes
- 4 to 6 servings
- 680 grams chicken pieces
- 4 tablespoons olive oil
- 1 onion, medium, finely sliced
- 1 large knob ginger, grated
- 1 teaspoon turmeric, grated
- 8 cloves garlic, chopped
- Kaffir lime leaves
- Curry leaves
- 2 sticks lemongrass
- 1½ teaspoons coriander seeds
- 2 teaspoons hot pepper flakes
- 2 teaspoons fennel, ground
- 1½ teaspoons ground cumin
- ½ teaspoon cinnamon
- 1 tablespoon garam masala
- ½ -1 teaspoon black pepper, coarsely ground
- 3 cardamom pods (whole pods)
- 2 tablespoons Curry paste
- ¼ cup coconut sugar
- 2 cans Light coconut cream
- 1 liter Chicken Stock
- 400 grams diced tomatoes
- 3 large potatoes, cut into large chunks
- Season the chicken pieces with salt and pepper and curry powder.
- In a hot pan with oil, brown off the seasoned chicken and set aside..
- In a separate hot pan with oil, sweat the onions, garlic, turmeric and ginger. Add the curry leaves, kaffir lime leaves, chilli, lemongrass and toast the spices. Add the curry paste, coconut sugar, coconut cream and stock.
- Add the tomatoes and stir. Add the chicken pieces, and stir to coat well, keeping heat high until everything is bubbling away. Cover with a lid and simmer for about an hour until the potatoes are cooked and the chicken is falling off the bone.
- Stir in fresh coriander before serving.
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