Malaysian Chicken Curry

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

5 tbsp olive oil

2 onions, finely diced

1 tbsp freshly minced garlic

1 tsp freshly minced ginger

5 tbsp curry powder (see note 1)

1 tsp sea salt flakes

1 kg (2 lb 3 oz) chicken pieces (approximately 8 drumsticks and/or bone-in chicken thighs, skin on or off)

4 cups (1 litre) water

270 ml (9 fl oz) coconut milk

1 cinnamon stick (optional)

3 large potatoes, peeled and quartered

1 tbsp apple cider vinegar (optional)

Steamed rice

Sliced cucumber

Plain yoghurt

Roti

Sliced chilli

Coriander (cilantro) leaves

Directions

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.

Nutrition

• Calories: 814
• Total Fat: 37.5 g
• Saturated Fat: 14.8 g
• Trans Fat: 0 g
• Cholesterol: 182.4 mg
• Sodium: 762.7 mg
• Total Carbohydrate: 58.1 g
• Dietary Fiber: 12.4 g
• Total Sugars: 6.8 g
• Protein: 64.1 g