Chicken and potato curry

Name: Chicken and potato curry
Cuisine: Malay
Ingredients: 4 chicken thighs, cut in half at the joint; 2 teaspoons Chinese Five-spice Powder; 8 red or golden shallots, peeled; 8 red or golden shallots, peeled; 40 ml/1¼ fl oz vegetable oil; 1 teaspoon sea salt; 20 ml/¼ fl oz fish sauce; 300 ml/10 fl oz Brown Chicken Stock; 8 teaspoons Massaman Curry Paste; 300 ml/10 fl oz coconut cream; 8 small waxy potatoes, peeled and halved; 1 tablespoon shaved palm sugar/jaggery; 1 tablespoon shaved palm sugar/jaggery; 40 ml/1¼ fl oz Tamarind Liquid; steamed rice and pickled vegetables, to serve; ½ cup Thai/holy basil leaves; ½ cup Thai/holy basil leaves; 2 tablespoons peanuts, blanched and roughly chopped; steamed rice and pickled vegetables, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

4 chicken thighs, cut in half at the joint
2 teaspoons Chinese Five-spice Powder
1

Oceania
Asia
Australia
Thailand
Malaysia
Main course
Gluten-free

Method

Season chicken with five-spice powder and salt. Heat oil in a large saucepan and fry chicken on both sides for about 6 minutes, or until browned. Set aside.
In the same pan, fry whole shallots until they begin to colour. Add coconut cream and bring to the boil. Simmer for a few minutes until coconut cream appears oily, then stir in massaman curry paste and simm