Malaysian Chicken Curry

Instructions

Heat the oil in a large, heavy-based, deep frying pan over medium heat. Add the onion, garlic and ginger. Cook, stirring, for 6-8 minutes until softened and fragrant. Stir through the curry powder and salt. Cook for 2 minutes until fragrant. Stir through 1⁄2 cup (125 ml) of the water. Add the chicken and cook, turning the chicken until it is evenly coated in the curry mixture and has started to brown. This will take 3-5 minutes. Add the water, coconut milk and cinnamon stick (if using). Bring to the boil, then reduce to medium-low heat so that the liquid is very gently simmering. Cover and cook for 20 minutes. Add the potatoes and cook over medium-low heat, uncovered, for a further 25 minutes or until the potatoes are cooked through. (Cooking uncovered allows for the gravy to thicken.) Add the apple cider vinegar in the last 5 minutes of cooking and season with extra salt if needed. Serve with steamed rice, cucumber, yoghurt, roti, sliced chilli and coriander.

• Olive oil Notes: 5 tbsp
• onions Notes: 2, finely diced
• freshly minced garlic Notes: 1 tbsp
• freshly minced ginger Notes: 1 tsp
• curry powder Notes: 5 tbsp, see note 1
• sea salt flakes Notes: 1 tsp
• chicken pieces Notes: 1 kg, 2 lb 3 oz, approximately 8 drumsticks and/or bone-in chicken thighs, skin on or off
• water Notes: 4 cups, 1 litre
• coconut milk Notes: 270 ml, 9 fl oz
• cinnamon stick Notes: 1, optional

  Optional
• large potatoes Notes: 3, peeled and quartered
• apple cider vinegar Notes: 1 tbsp, optional

  Optional
• Steamed rice
• Sliced cucumber
• Plain yoghurt Notes: omit for dairy-free
• Roti
• Sliced chilli
• Coriander leaves Notes: cilantro