Malaysian Chicken Curry

• 3garlic cloves, minced
• 1large onion, diced
• 20 gginger, peeled and grated
• 2lemongrass stalks, bruised
• 2 tbspvegetable oil
• 3kaffir lime leaves
• 2 tbspMalaysian curry paste, or rempah paste
• 700 gchicken thigh fillets, cut into large chunks
• 400 gwaxy potatoes, peeled and cut into 2–3 cm chunks
• 2 x 400mltins full-fat coconut milk
• 2 tbspfish sauce
• 1 tsppalm sugar or brown sugar
• 240 gdrained chickpeas (from a 400 g tin), rinsed
• Fine salt, to taste
• 300 gcooked rice (optional)
• Black pepper, to taste

Method

1. 1Heat the oil in a heavy pot over medium heat. Add the onion and cook for 5 minutes until softened and translucent, with the edges just starting to catch gold.
2. 2Add the garlic, ginger, lemongrass and kaffir lime leaves and cook for 30 seconds, just until fragrant.
3. 3Stir in the curry paste and fry for 2 minutes, stirring constantly, until it darkens a shade and the oil splits from the spices.
4. 4Pour in one tin of coconut milk and stir to loosen the paste into a smooth, rust-coloured sauce. Season the chicken lightly with salt before it goes in, then add the pieces and turn to coat. Bring to a simmer and cook for 5 minutes.
5. 5Add the potato chunks and chickpeas, pour in the second tin of coconut milk, then stir in the fish sauce and sugar. The coconut milk does the breaking-down here; it pulls the paste into a glossy, unified sauce rather than a gritty one. Bring back to a gentle simmer.
6. 6Cover and cook over medium-low heat for 25 minutes, stirring occasionally, until the potatoes give to the tip of a knife with no resistance and the chicken reaches 75°C for 30 seconds in the centre. The sauce should be glossy and lightly thickened; if it looks tight, splash in a little water.
7. 7Fish out the lemongrass and lime leaves. Taste before adding salt because the fish sauce has already seasoned the curry; add black pepper as needed.
8. 8Spoon into bowls and serve with the optional cooked rice if using, heated according to its packet instructions.

Per serving

kcal

845

protein

46.4g

fibre

6.8g

carbs

42.3g

fat

55.9g