MALAYSIAN CHICKEN CURRY AND POTATOES
This classic Malaysian curry is a fairly regular staple at home in Malaysia. You can make this wonderful curry using my home-made paste or you can buy Malaysian chicken curry paste. Serve with Roti Canai (here ) or Turmeric Rice (here ). A great vegetable accompaniment is Stir-fried Lettuce (here ).
Serves 4
4 large chicken thighs, bone in and skin on
2 medium potatoes, peeled and cut into small chunks
1 tbsp vegetable oil
4 tbsp home-made Curry Paste (here ), or shop-bought Malaysian chicken curry paste
300ml water
100ml coconut milk
handful of coriander, leaves torn
lime wedges, to serve
For the marinade
1 tbsp home-made Curry Paste (here ) or shop-bought Malaysian chicken curry paste
1 tsp salt
1 tbsp coconut milk
Place the chicken thighs in a bowl and add all the marinade ingredients. Mix together, then leave to marinate at room temperature for 20 minutes.
Meanwhile, cook the potatoes in a saucepan of boiling water for 10 minutes, until they are nearly cooked through. Drain and set aside.
Heat the oil in a wok or large frying pan, place the marinated chicken in the pan skin-side down and brown for about 3 minutes.
Add the curry paste, water and coconut milk and bring to the boil, then reduce the heat and simmer uncovered for 30 minutes. Add the potatoes then simmer for a further 5–8 minutes, until the sauce thickens and the potatoes are cooked through. Sprinkle with coriander and serve with lime wedges.
