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MALAYSIAN CHICKEN CURRY

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Serves: 4.

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This is my favourite curry - everyone who tries it loves it. I usually add a couple of potatoes (peeled and cut into eighths) because I love spuds in creamy curries. I use either a massaman or madras curry paste but you could use whatever you like. You can also either reduce the curry paste to 1 tbsp or heat it up by adding a de-seeded chilli to the processor.

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Ingredients

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  • 1 brown onion (peeled & quartered)
  • 2 cloves garlic (peeled)
  • 3 cm fresh root ginger (peeled)
  • 1 tomato (peeled & quartered)
  • 2 tablespoons curry paste
  • 1 tablespoon vegetable oil (plus extra for frying)
  • 2 teaspoons turmeric
  • 2 teaspoons salt
  • 8 large chicken drumsticks
  • 400 ml coconut cream

Method

  1. Preheat oven to 180ºC.
  2. Put onion, garlic, ginger, tomato, curry paste and 1 tbsp vegetable oil in processor and whiz till it's a paste.
  3. Combine the turmeric and salt on a big plate and coat the drumsticks.
  4. Heat enough vegetable oil in a fry pan to cover the base and cook drumsticks on both sides over med-high heat until golden, about 5 mins. Put drumsticks (and potatoes if using) in a single layer in an ovenproof dish and set aside.
  5. Add onion paste to fry pan and cook over medium heat for 5 mins or until aromatic. Stir in the coconut cream and bring just to the boil.
  6. Pour this over the drumsticks, cover the dish with a lid or foil, cook in oven for 1 hour, turning drumsticks over after 30 mins. Serve with rice.

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