Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 tbs vegetable oil

  3. 20 curry leaves (see note)

  4. 1/2 tsp dried chilli flakes, or more to taste

  5. 1 cinnamon quill

  6. 1 onion, halved, thinly sliced

  7. 2 cloves garlic, finely chopped

  8. 185g jar Malaysian curry paste (see note)

  9. 800g chicken thigh fillets, trimmed, halved

  10. 2 tbs coconut milk

  11. 2 large desiree potatoes, quartered lengthwise

  12. 1 tsp sugar

  13. 50g (1/3 cup) unsalted peanuts, roasted, roughly chopped

  14. Coriander sprigs, hard-boiled eggs and steamed rice or roti, (see note) to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a deep frying pan over medium–high heat. Add curry leaves and chilli flakes, and fry for 1 minute or until curry leaves are crisp. Remove and drain on paper towel.

  2. Add cinnamon, onion and garlic to pan and cook, stirring frequently, for 5 minutes or until onion is soft. Add curry paste and stir for 2 minutes or until fragrant. Add chicken and cook for 3 minutes or until well coated. Add 125ml (1/2 cup) water, coconut milk, potatoes and sugar, season with salt and stir to combine. Bring to the boil, then cover and simmer over low–medium heat for 25 minutes or until potatoes are tender and chicken is cooked.

  3. Divide chicken curry among bowls and scatter with fried curry leaves, peanuts and coriander sprigs. Serve immediately with boiled eggs and steamed rice or roti.


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