Malaysian-Style Chicken and Potato Curry

A community recipe by kadaty

Not tested or verified by Nigella.com

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Introduction

Oh my days! This is super duper amazing. Serve with steamed rice and lettuce.

Ingredients

Serves: 4-5

Metric Cups

For the Paste

5 cloves garlic (chopped)
4 long fresh red chilli peppers (chopped 0r 2 dried chillis)
3 lemongrass (outer leaves removed thinly sliced)
5 centimetres fresh ginger (peeled and chopped)
4 large shallots (peeled and chopped)
1 teaspoon turmeric
4 tablespoons groundnut oil

For the Other

1 kilogram chicken thighs (seasoned)
2 tablespoons groundnut oil
2 onions (sliced)
1 cinnamon stick
3 star anise
400 millilitres coconut milk
100 millilitres chicken stock
1 teaspoon brown sugar
2 tablespoons light soy sauce
2 tablespoons thai fish sauce (nam pla)
1 handful fresh coriander (torn)
3 large potatoes (cut into 1.50

For the Paste

5 cloves garlic (chopped)
4 long fresh red chile peppers (chopped 0r 2 dried chillis)
3 lemongrass (outer leaves removed thinly sliced)
1⅞ inches fresh gingerroot (peeled and chopped)
4 large shallots (peeled and chopped)
1 teaspoon turmeric
4 tablespoons peanut oil

For the Other

2⅕ pounds chicken thighs (seasoned)
2 tablespoons peanut oil
2 onions (sliced)
1 cinnamon stick
3 star anise
14 fluid ounces coconut milk
4 fluid ounces chicken broth
1 teaspoon brown sugar
2 tablespoons light soy sauce
2 tablespoons thai fish sauce (nam pla)
1 handful cilantro (torn)
3 large potatoes (cut into 1.50

Method

Malaysian-Style Chicken and Potato Curry is a community recipe submitted by kadaty and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

whizz all the paste ingredients in blender, trickling in the oil.

place the 2tbsp oil in a large pan and heat. add the curry paste, fry for a few minutes until fragrant. add sliced onions, and fry for about 5 minutes, stirring, until begin to soften.

add the seasoned chicken to the pan, coat with the paste. add cinnamon, star anise, coconut milk, stock, sugar, soy sauce and fish sauce. simmer for half an hour.

add potatoes and cook for a further 15 minutes.

skim off any excess oil from the surface. taste and adjust seasoning. scatter in coriander leaves.

whizz all the paste ingredients in blender, trickling in the oil.

place the 2tbsp oil in a large pan and heat. add the curry paste, fry for a few minutes until fragrant. add sliced onions, and fry for about 5 minutes, stirring, until begin to soften.

add the seasoned chicken to the pan, coat with the paste. add cinnamon, star anise, coconut milk, stock, sugar, soy sauce and fish sauce. simmer for half an hour.

add potatoes and cook for a further 15 minutes.

skim off any excess oil from the surface. taste and adjust seasoning. scatter in coriander leaves.

Additional Information

when u add the coconut milk, if it is all separated, keep the creamy stuff to the side and add to the curry with the potatoes, you get a creamier coconuttier curry. also, save the spicy oil skimmed from the curry and fry potatoes in it another day. YUMMY.