9.3.2012
Who can resist curry and potatoes?
½ chicken (or 600g - 700g), cut into pieces
1 packet chicken curry paste (I prefer Tean's or A1)
4 waxy potatoes,washed and peeled
1-2 stalks lemongrass, bruised
400ml coconut milk
½ cup water
2 tbsp peanut oil
* add 10-20 bruised kaffir lime leaves (for a Nyonya-style chicken curry)
Method
Cut potatoes into large chunks and soak them in cold salted water for 10 minutes to remove excess starch. Drain and set aside.
Heat a large non-stick sauté pan and add 2 tablespoons of oil. Sauté the chicken curry paste and lemongrass (and kaffir lime leaves, if preferred) for about 3 minutes over medium to low heat.
Tip in the potatoes and stir-fry for 10 minutes over low heat. Be careful not to burn the curry paste. Gradually drizzle 100ml of coconut milk. Subsequently add the chicken pieces and fry them for 3-5 minutes until they are coated with curry paste. Stir in another 100ml of coconut milk and water. Bring it to the boil. Then cover and gently braise the chicken and potatoes over low heat for 30-40 minutes or until chicken is tender.
Pour in the remaining coconut milk. Put the lid back on and let it come to the boil. Turn off the heat once it reaches boiling point. The residual heat will cook through the potatoes without them falling apart or turning mushy.
