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.
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 kaffir 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
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.
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.
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.
4. Before serving add the remaining sugar and tomatoes and cook for three to four minutes. Serve with steamed rice.