Maylasian chicken curry

1. 1

   Start by soaking the dried red chillies in warm water for 10 minutes until soft, then chop finely.

2. 2

   Heat the oil in a large pan or casserole dish (it should be enough to cover the base of the pan) over a medium heat. Add the onions and sauté for 5-8 minutes until they are soft and golden brown. Then add the garlic, ginger and soaked chillies. Sauté for another 2-3 minutes until fragrant.

3. 3

   Add the cinnamon stick, star anise and cardamom to the pan. Stir for 1 minute to release the aromas. Add the Malaysian curry powder and stir well, then cook for 1-2 minutes to blend the flavours.

4. 4

   Mix the chicken thigh meat with the turmeric and ¼ tsp salt.

5. 5

   Add the marinated chicken thighs to the pan and cook until they are browned on all sides. Pour in 375ml/13fl oz water and bring to the boil. Reduce the heat to a simmer, cover and cook for 20 minutes.

6. 6

   Add the potatoes, coconut milk, 1 of the chopped tomatoes and ½ tbsp salt to the pan. Pour in an additional 250ml water if the curry looks too thick. Simmer the curry for 30-40 minutes, or until the potatoes are tender and the chicken is fully cooked. Stir occasionally to prevent sticking and ensure even cooking.

7. 7

   Season with the curry leaves, vinegar, sugar, and MSG.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.