Chicken Curry

Name: Chicken Curry
Cuisine: Malaysia
Ingredients: 2 teaspoons ground cumin; 1 blade of lemon grass, chopped; A couple of bay leaves; A few curry leaves; Salt; 300 ml (10fl oz) thick coconut milk; 2 tablespoons groundnut oil or ghee; 2 tablespoons groundnut oil or ghee; 3 teaspoons chilli powder; 450 g (1lb) boned free-range chicken meat, cut into bite-size pieces; 2.5 cm (1 inch) piece of fresh root ginger, finely chopped; 3 red chilli peppers, seeded and finely chopped; 3 cloves garlic, finely chopped; 6 shallots, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

A simple, Indian-influenced creamy curry for those who find the Chicken or Beef Rendang too fierce.

Ingredients

450 g (1lb) boned free-range chicken meat, cut into bite-size pieces
3 teaspoons

Asia
Malaysia
Side dish
Main course
Gluten-free
South East Asia

Method

Sprinkle the chicken with the chilli powder. Heat the oil or ghee in a frying pan or wok that has a lid and brown the chicken pieces. Lift out and keep warm. Pop in the shallots and garlic to the pan and stir-fry for a couple of minutes. Add all the remaining ingredients. Stir in the chicken. Bring to the boil. Cover and simmer for about 30 minutes, until the chicken is tender and the sauce thi