Kyetha hin

Kyetha hin

Chicken curry with gravy

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg whole chicken
2 onions, roughly chopped
1 garlic clove
1 teaspoon fresh ginger, finely grated
1 stem lemongrass, sliced, white part only
or 2 strips lemon zest
1 tablespoon vegetable oil
2 teaspoons salt, or to taste
1 teaspoon ground turmeric
1 teaspoon chilli powder, (optional)
1 large ripe tomato, chopped
2 large potatoes, peeled and cubed
or 250g cauliflower florets
1 tablespoon fish sauce
1 tablespoon lemon juice
1/4 teaspoon ground cardamom
1 tablespoon fresh coriander leaves, chopped

Method

  1. Joint the chicken into portions.
  2. Put the onion into a food processor with the garlic, ginger and lemongrass and process to a paste, adding 1 teaspoon of the vegetable oil to make it smooth if needed.
  3. Heat the remaining oil in a large saucepan over low heat. Add the onion mixture with the salt, turmeric and chilli powder, if using, and stir-fry over medium heat, adding a few drops of water if the mixture starts to stick to the pan. Simmer over low heat until the moisture evaporates and the ingredients turn a rich red-brown colour. Add the chicken pieces, turning to coat, then cover and simmer for 15–25 minutes. Add 250 ml water, the tomato, potato, fish sauce and lemon juice and continue cooking for a further 20 minutes,or until the potato is cooked through, stirring occasionally. If using cauliflower, add it when the chicken is nearly done. Add the cardamom and coriander leaves, stir quickly and replace the lid for a few seconds to hold in the aroma. Serve with white rice and other accompaniments.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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