A simple, Indian-influenced creamy curry for those who find the Chicken or Beef Rendang too fierce.
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 thick. Don’t forget to fish out the bay and curry leaves before serving.
© 1994 Keith Floyd estate. All rights reserved.