CHUI LEE LUK, Fujisaki Chicken curry with pickled pineapple

SERVES 4 // PREP TIME 1 HR // COOK 1 HR (PLUS PICKLING, MARINATING) “Chicken curry with accompaniments was the equivalent of a roast dinner in our family when I was growing up,” says Chui Lee Luk. “The scent of all the spices and aromatics, which were pounded in a mortar and pestle, would waft out of the kitchen, and it would seem an age before we got to sit down to enjoy it.”

1 For pickled pineapple, blend garlic, chilli, ginger, galangal, lemongrass and turmeric in a small food processor until smooth, adding a little oil to loosen if necessary. Heat oil in a saucepan over low heat and fry paste until it darkens slightly (20 minutes), then stir in vinegar, sugar and 1 tsp salt. Remove from heat and cool, then add pineapple, stir to coat, and refrigerate to marinate (1 hour).

2 Preheat oven to 180°C.

For curry powder, dry-roast ingredients (except chillies peppercorns and turmeric) until fragrant (10 minutes; see cook’s notes p168). Finely grind chillies with a mortar and pestle, add roasted spices and peppercorns, finely grind, then stir in turmeric.

3 Place chicken in a large bowl, rub with 1 tbsp curry powder and 1 tsp salt and leave to marinate for 30 minutes.

4 Meanwhile, pound onion, garlic, ginger and belacan to a smooth paste with a mortar and pestle. Heat oil in a saucepan over medium heat and fry paste until fragrant and onion is cooked out (5-6 minutes).

Add lemongrass, star anise and remaining curry powder and fry until fragrant (1-2 minutes). Add chicken and 250ml water, cover and simmer, stirring occasionally, until chicken is half-cooked

(15 minutes). Add potato, coconut milk and curry leaves, and simmer, stirring occasionally, until potato is tender and chicken is cooked (25-30 minutes). Season with salt and palm sugar and serve with rice and pineapple pickle.

Note Belacan is a shrimp paste available from Asian grocers. To roast it, wrap it in foil and roast in a 180°C oven for 10 minutes.

Wine suggestion Fully mature bottle-aged Eden

Valley riesling.