Yellow chicken curry - Malaysian style
This most basic yellow chicken curry is mildly spiced but packed with flavour. Any yellow curry blend can be used but I love this combination of turmeric, fenugreek, coriander, chilli celery and black pepper. It's a quick and easy one-pot curry that's great for weeknight dinners and includes a good serve of low cost vegetables.
- 1 tbsp vegetable oil
- 2 medium onions ((roughly chopped))
- 2 tsp garlic ((minced))
- 2 tsp fresh ginger ((minced))
- 1/4 tsp belanchan ((optional))
- 2 kg bone-in thighs or drumsticks
- 2 tbsp Keen's curry powder ((or your own favourite yellow curry blend))
- 3 medium carrots ((sliced 0.5cm thick, skin on))
- 5 medium potatoes ((4cm / 1 1/2 inch dice, skin on))
- 2 stalks lemon grass ((left whole))
- 1 cinnamon stick
- 1 cup reduced fat coconut milk
- 2 tbsp tamarind paste ((optional))
- 1 cup stock
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup roasted peanuts ((optional garnish))
- 1 cup fresh coriander leaves ((optional garnish))
In a large pan on medium high heat, saute onions, garlic, ginger and belanchan until onions are translucent and the ingredients are fragrant.
Push everything to one side of the pan and brown the chicken pieces for a few minutes.
Sprinkle over curry powder and add vegetables. Mix the curry through the chicken and vegetables until fragrant and the ingredients are evenly coated in curry powder.
Fold your lemongrass in half and smash it with the back of a knife along its length to release the fragrance and oils. Add the stalks of lemongrass to the pan along with a cinnamon.
Pour over stock, coconut milk and tamarind paste. Cover the pan with a lid. Simmer for 30 - 40 minutes until the chicken is well cooked and the sauce has reduced and is full flavoured.
Serve with steamed rice and garnishes.
