1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Chicken curry

  • 0:15 Prep
  • 0:50 Cook
  • 6 Servings
  • Advanced

Ingredients

  • 5 French shallots, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 cinnamon stick, broken into pieces
  • 2 whole cloves
  • 2 teaspoons ground coriander
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground fennel
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground star anise
  • 80ml (1/3 cup) peanut oil
  • 2kg whole chicken, cut into 12 pieces
  • 2 (about 320g) Red Delight potatoes, peeled, cut into 3-4cm pieces
  • 400ml can coconut cream
  • 375ml (1 1/2 cups) water
  • 1 lemongrass stem, bruised, tied into a knot
  • 1 lime, juiced
  • 2 teaspoons brown sugar
  • White pepper, to season

Method

  • 1
    Process the shallot, garlic, cinnamon, cloves, coriander, chilli flakes, turmeric, fennel, cumin and star anise in a small food processor until a smooth paste forms, adding 1-2 tablespoons of water if required.
  • 2
    Heat the oil in a large heavy-based saucepan over medium-high heat. Cook the chicken, in 3 batches, for 2-3 minutes each side or until browned. Transfer to a plate.
  • 3
    Reduce heat to medium. Add the shallot mixture. Stir for 2-3 minutes or until aromatic. Add the chicken, potato, coconut cream, water and lemongrass. Simmer for 25 minutes or until chicken and potato are cooked through and the sauce is thick. Stir in lime juice and sugar. Season with salt and white pepper.

Source: taste.com.au

LEAVE A REPLY

Please enter your comment!
Please enter your name here