Bill Granger's chicken curry
This chicken curry is more in the Nonya-style and uses chicken marylands. I find dark poultry meat works best for curries, so for a short cut, use thigh fillets rather than breasts, chopped into chunks.
Ingredients
3 tbsp peanut oil
2 tbsp curry powder
1 ¾ tsp sea salt
4 skinned chicken marylands, divided into drumstick and thighs
1 tsp freshly grated ginger
2 green chillis, very finely chopped
1 lemongrass stem, white part only, thinly sliced
6 makrut lime leaves
10 curry leaves (optional)
3 medium shallots, finely chopped
4 small, waxy potatoes, peeled and halved
350ml coconut milk
1 cup water
2 tbsp lemon juice
2 tsp castor sugar, plus 2 tsp extra castor sugar
2 vine-ripened tomatoes, cut into 8 pieces
Method
Step 1
Heat two tablespoons of oil in a wok over high heat. Rub curry powder and salt into chicken pieces. Add the chicken to the wok in batches and stir-fry for about two minutes or until lightly browned.
Step 2
Transfer chicken to a plate and add remaining oil to wok. Add the ginger, chilli, lemongrass, lime leaves, curry leaves, shallots and potato to wok, and stir-fry for three minutes or until lightly browned.
Step 3
Return chicken to wok with the coconut milk, water, lemon juice and one teaspoon of sugar. Simmer over medium-low heat for 30 to 40 minutes or until the potato is tender and chicken is cooked through.
Step 4
Before serving add the remaining sugar and tomatoes and cook for three to four minutes. Serve with steamed rice.
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