Time 1.5 hours
1 whole chicken (any cut, chopped into large 2-3 inch pieces)
2 tbsp curry powder
1 tbsp ginger, grated
3 garlic cloves, grated
1 tbsp extra virgin olive oil
Salt and pepper, optional
2 tbsp extra virgin olive oil, or more if desired
3 garlic cloves, roughly chopped
1 knob ginger, grated or julienned
½ an onion, chopped
2 lemongrass stalks, chopped
2 long red chillies, chopped
1 packet curry leaves
2 Kaffir Lime leaves, chopped
½ bunch coriander, roughly chopped
2 tbsp Malaysian Nyonya Curry Paste
500ml chicken or vegetable stock
270ml coconut milk
3 potatoes, quartered or cut into large chunks
2 tbsp coconut sugar
Juice of 1 lime
Cut chicken into large 2-3″ chunks if using large pieces.
Add salt and pepper, curry powder, garlic, ginger and olive oil to chicken. Mix well, massaging into chicken, and leave to marinate while you prepare the other ingredients.
Add some extra virgin olive oil to a pot on low heat and sweat onion until soft, then add garlic, chilli, ginger, lemongrass, curry leaves, kaffir lime leaves, and coriander. Stir to combine, then add the curry paste and stir well. Continue to heat and stir as it becomes fragrant (about 3-4 minutes).
In a separate hot pan with some olive oil, seal and brown the chicken on all sides.
To the pot with the herbs and curry paste, add the potatoes, coconut milk, coconut sugar, stock and a squeeze of lime juice. Put the chicken and its pan juices into the pot and stir everything together.
Put the lid on and cook for 35 minutes, take the lid off, lower the heat and simmer for another 35-40 minutes or until chicken is tender.
Garnish with extra coriander.