My mother's chicken curry

My mother's chicken curry

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Cut a 1.5 kg chicken into pieces. Rub the pieces with 1 teaspoon of salt and 1 tablespoon of powdered curry spice. (You can buy curry spice or make your own: roast 1 tablespoon coriander seeds, 1 teaspoon fennel seeds, 1/2 teaspoon cumin seeds, a couple of cloves, a 3 cm piece of cinnamon and a couple of cardamom seeds in a moderate oven for 10 minutes. Grind to a fine powder with 4 dried red chillies and 1teaspoon white peppercorns and 1 teaspoon ground turmeric.) Leave to marinate for half an hour. Meanwhile, grind 1 chopped onion, 5 cloves of garlic and a 3 cm piece of peeled ginger to a fine paste with 1 teaspoon of roasted blachan. Fry the paste in 1 tablespoon of peanut oil over medium heat, sprinkle in another couple of tablespoons of the curry powder, add 1 smashed stem of lemongrass and 1 star anise and fry until fragrant. Add the chicken pieces and stir until coated with the aromatic ingredients. Add a cupful of water and simmer over medium heat for 30 minutes or so until the chicken is almost cooked. Add 3 peeled, quartered potatoes, a cupful of fresh coconut milk and 10 curry leaves and cook for a further 15 minutes until the potatoes are tender. Season with some salt and sugar to taste and serve hot.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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