LEMON GRASS CHICKEN CURRY

(From Home and Away) This is a variation on a Malaystyle curry made by a local hole-in-the-wall restaurant, the sort of unfancy place that serves all its food on green melamine dishes. The chicken requires no browning and cooks in just an hour. You can simmer it longer if you desire, as long as you wait to add the potatoes in the last 20 minutes.

Spice paste:

1 tsp (5 mL) fennel seeds

■

1 tbsp (15 mL) cumin seeds

■ 2 garlic cloves, peeled

■

2 in (5 cm) turmeric root, peeled

■ 1 tbsp (15 mL) minced fresh

■ ginger

1 cup (500 mL) diced onions

■

2 tsp (10 mL) sambal oelek

■ 3 plum tomatoes, split and

■ seeded

11/2 tbsp (22.5 mL) kosher salt

■ 2 tbsp (30 mL) canola oil

■

1/2 tsp (2.5 mL) cayenne

■ Curry:

11/2 cups (350 mL) coconut milk

■ 2 cups (500 mL) water

■

3 lb (1.5 kg) bone-in chicken

■ pieces

2 lemon grass stalks

■

1 lb (500 g) Yukon Gold potatoes,

■ peeled, quartered

Salt, to taste

■

2 hard-boiled eggs

■ Cilantro leaves, for garnish

■

Spice paste: In a non-stick frying pan on medium heat, toast fennel and cumin seeds, then crush with a mortar and pestle or spice grinder.

Place with remainder of ingredients for spice paste into a food processor and blend for 1 minute, until smooth.

Curry: In a large pot on mediumlow heat, fry spice paste for 4 to 5 minutes, until thick and fragrant.

Add coconut milk and 2 cups (500 mL) water and bring to a boil. If using chicken breasts, cut them in half crosswise.

Bruise lemon grass stalks thoroughly with the back of a knife. Add lemon grass and chicken pieces to pot and bring to a boil.

Cover, reduce heat to low, and simmer for 40 minutes. Add potatoes and simmer until tender, about 20 minutes.

Taste sauce and season with salt, if desired.

Remove and discard lemon grass.

Peel and halve the eggs. Serve in bowls, each garnished with a half egg and cilantro leaves. Makes 4 servings