Mum's Chicken Curry
With Nadia Lim
Mum's Chicken Curry
Ingredients
1 Tablespoon Oil
1 onion, sliced
200ml Coconut cream
3 stalks of Lemon Grass, bruised
2-3 fresh chillis, optional
20 curry leaves (about 1 whole stalk)
3 medium potatoes, peeled and quartered
800g of chicken thighs and/or drumsticks (about 8 drumsticks)
1 Tbsp dark Soya sauce
Salt to taste
For paste:
4 Shallots
1 Garlic bulb (about 10 cloves)
2cm piece of Ginger
50g hot curry powder
1/4 cup vegetable (canola, peanut or soybean) oil200 - 300g
eggplant or courgette, cut into 1" thick slices.
Method
Blend shallots, garlic and ginger, curry powder and oil to
make a paste
Heat Oil in a Wok or large, deep frypan
Add sliced onion, fry a few minutes until golden, stirring
constantly. Add a little water if onion is catching/burning. Add
paste, fry a further 5 minutes.
Add a little of the Coconut Milk to prevent the paste drying
out.
Add Lemon Grass, Chilies and Curry Leaves and fry a few minutes
while stirring
Add Potatoes, stirring a few more minutes and adding Coconut Milk
as necessary
Add Chicken pieces, and fry for 5 minutes while adding the
remaining Coconut Milk
Add 1 3/4 cups of water and the Soya Sauce and 1 tsp of
Salt.
Simmer for 10 to 15 minutes until chicken and potato is almost
cooked, stirring occasionally to prevent it sticking on the
bottom
Add Vegetable and simmer a further 10 minutes.
Taste and add more salt if required.
Note: Curry is better if left for a few hours or overnight before being eaten .
(Broadcast: 16 Mar 2012)
