Malaysian Chicken Curry

Since I started work I haven’t really been able to cook anything savoury because by the time I get home a. I’m exhausted and b. I haven’t got time! I had a day off today and because of that I decided to cook dinner. Malaysian Chicken Curry was what I went for. I love soupy, coconuty curries and I fancied having a play with something a little different. In the end I only got back from my day’s outing at 6:45 and then had to make an appearance at the pub so only started preparing at about 7:35… dinner was about an hour late. This isn’t a 15 minute curry but it creates a lovely, hearty and different meal that if you’re more organised than I was could come together a lot quicker than it did for me. There’s nothing difficult about this dish other than juggling some timings but if you think it through it’s simple.

Serves 6 (Recipe said 4, it lied, I’ll be eating it for lunch for days!)

1 1/2 tsp dried chilli flakes
3 potatoes, chopped into ~1cm cubes
2 cloves garlic, crushed
1″ fresh ginger, peeled and finely chopped
1 1/2 tsp turmeric
1 fresh red chilli, finely chopped
zest of 1 lemon, very finely grated
2 tiny onions
2 tbsp sunflower oil
1 ltr chicken stock
2 chicken breasts, very finely sliced
3 kafir lime leaves
100g coconut cream (2 sachets)
2 tbsp fish sauce
spring onions, chopped

– In a large pan add the dried chilli flakes and just enough boiling water to cover the bottom of the pan. Set over a low heat and just simmer for 5 mins.
– Boil the chopped potatoes in salted water for 10 mins then drain and set aside.
– Add the garlic, ginger, turmeric, chilli, lemon zest, onions, a pinch of salt and oil to the large pan and then cook for 10 mins until the onions are soft.
– Then add the chicken stock and about 2/3 of the potatoes. Stir well and bring to a simmer.
– Remove from the heat and then use a stick blender to blend until smooth.
– Bring to a simmer again and add the remaining potato, the chicken, lime leaves and coconut cream. Simmer for 10-15 minutes.
– Add the fish sauce and stir through.
– Serve over sticky rice* with spring onions scattered on top.

* Short grain East Asian rice, sushi rice is available from almost every supermarket now. If you can’t get it then noodles or basmati rice will be a fine accompanyment.