MALAYSIAN CHICKEN CURRY

THESE MEAT DISHES WILL BRING AN INTERNATIONAL FLAVOUR TO YOUR DINNER TABLE SERVES 4. PREP 20 MINS. COOK 40 MINS

INGREDIENTS

• 2 tbsp vegetable oil

• 20 curry leaves

• ½ tsp dried chilli flakes, or more to taste

• 1 cinnamon quill

• 1 onion, halved, thinly sliced

• 2 cloves garlic, finely chopped

• 185g jar Malaysian curry paste

• 800g chicken thigh fillets, trimmed, halved

• 2 tbsp coconut milk

• 2 large desiree potatoes, quartered lengthwise

• 1 tsp sugar

• 50g (⅓ cup) unsalted peanuts, roasted, roughly chopped

• Coriander sprigs, to serve

• Hard-boiled eggs, to serve

• Steamed rice or roti, to serve

METHOD

1 Heat oil in a deep frying pan over medium–high heat. Add curry leaves and chilli flakes, and fry for 1 minute or until curry leaves are crisp. Remove and drain on paper towel.

2 Add cinnamon, onion and garlic to pan and cook, stirring frequently, for 5 minutes or until onion is soft. Add curry paste and stir for 2 minutes or until fragrant. Add chicken and cook for 3 minutes or until well coated. Add 125ml (½ cup) water, coconut milk, potatoes and sugar, season with salt and stir to combine.

3 Bring to the boil, then cover and simmer over low–medium heat for 25 minutes or until potatoes are tender and chicken is cooked.

4 Divide chicken curry among bowls and scatter with fried curry leaves, peanuts and coriander sprigs. Serve immediately with boiled eggs and steamed rice or roti.