Name: Spicy Malay chicken curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1 large (200g) onion, sliced; 2 (400g) medium desiree potatoes; 1 tablespoon grated fresh ginger; 2 clove garlic, crushed; 1 kilogram chicken breast fillets, chopped; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon ground tumeric; 2 tablespoon chopped fresh lemongrass; 2 kaffir lime leaves, finely chopped; 4 small fresh red chillies, seeded, chopped; 2 medium (380g) tomatoes, chopped; 2 teaspoon caster sugar; 1 cup (250ml) water; 1 cup (250ml) coconut cream; 1/3 cup peanuts, coarsely chopped

Spicy Malay chicken curry

This fragrant Malay chicken curry is spice, but the coconut cream takes the edge off the bite. If you can't source kaffir lime leaves, use 2 tablespoons of grated lime zest instead.

Serves 4

Cook

30M

Ingredients

1 tablespoon peanut oil

1 large (200g) onion, sliced

2 (400g) medium desiree potatoes

1 tablespoon grated fresh ginger

2 clove garlic, crushed

1 kilogram chicken breast fillets, chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon ground tumeric

2 tablespoon chopped fresh lemongrass

2 kaffir lime leaves, finely chopped

4 small fresh red chillies, seeded, chopped

2 medium (380g) tomatoes, chopped

2 teaspoon caster sugar

1 cup (250ml) water

1 cup (250ml) coconut cream

1/3 cup peanuts, coarsely chopped

Method

1.Peel potatoes, cut into wedges and cook in a medium pan of salted water until tender.

2.Heat oil in large pan, cook onion, ginger and garlic, stirring, until onion is soft. Add chicken, cook, stirring, until browned lightly.

3.Stir in spices, lemongrass, lime leaves and chilli; cook, stirring until fragrant. Add remaining ingredients; simmer, uncovered, about 30 minutes or until thickened slightly.

4.Serve on a bed of rice, sprinkled with peanuts and a few coriander leaves. Add a portion of just cooked green beans.

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