Malaysian chicken and potato curry

This is a gloriously aromatic dinner with a creamy richness from the coconut milk. Meanwhile, the potatoes soak up all the spicy gravy in the nicest possible way

SERVES 4 PREP 5 MINS COOK 1 HR 10 MINS

FOR THE CURRY POWDER:

✱ 1 star anise

✱ 1tsp fennel seeds

✱ 4 cloves

✱ 1tbsp ground coriander

✱ 2tsp ground cumin

✱ 1tsp ground white pepper

✱ 2tsp ground cinnamon

✱ 1tsp ground turmeric

✱ 1tsp chilli powder

✱ 1/2 nutmeg, finely grated

FOR THE CURRY

✱ 2 lemongrass stalks

✱ 3tbsp oil

✱ 2 onions, finely chopped

✱ 2 garlic cloves, chopped

✱ 2cm piece of fresh ginger, peeled and finely chopped

✱ 8 chicken thighs

✱ 400ml canned coconut milk

✱ 4 kaffir lime leaves

✱ 1 cinnamon stick

✱ 8 small new potatoes

1 Make the curry powder. Grind the star anise, fennel and cloves in a mortar and pestle. Add the other spices. Set aside.

2 Peel the lemongrass. Finely chop the white parts of the stalks; discard the rest.

3 Heat the oil in a flameproof casserole dish. Add in the onions, garlic, ginger and lemongrass and fry gently for 5 mins.

4 Mix the curry powder with 2-3tbsp water. Add to the onion mix and fry for 3 mins. Add the chicken, coating it. Add the coconut milk, 100ml water, salt, lime leaves and cinnamon. Bring to the boil, reduce the heat, cover, cook for 30 mins.

5 Add the potatoes and cook, covered, for 30 mins until the chicken is cooked through and the potatoes are tender.

Per serving: 629 cals,

42g fat (21g saturated),

24g carbohydrates

RECIPES & PHOTOS: Mortar & Pestle, by Ryland Peters & Small (£9.99, Ryland Peters & Small)