Malaysian Chicken Curry

SERVING SIZE: 6-8

PREP TIME: 10 mins

COOK TIME: 50 mins

TOTAL TIME: 1 hr

Ingredients

1/4 cup olive oil [extra oil may be needed]

600g chicken thighs ,chopped

1 large brown onions chopped finely

2 heaped tablespoons minced garlic

2 tablespoons Malaysian nonya curry paste

10 curry leaves

1 tablespoon brown sugar

1 teaspoon turmeric

1 cinnamon stick

1 tablespoon cumin powder

1 tablespoon coriander powder

1 tablespoon crushed cardamon pods

1x400 g coconut cream

1 teaspoon salt to taste

400 grams washed and diced potatoes

Method

In a large frying pan add the oil and onions and fry gently , till soft, about 3 minutes, add the garlic cook for 30 seconds then add the curry leaves, cumin powder, coriander powder, turmeric powder, curry paste, cardamon pods , cinnamon stick and fry for another minute

Add the diced chicken and cook till well sealed

Add the coconut cream , salt, sugar, potatoes, stir through and bring to the boil then simmer for 20 -30 minutes till meat and potatoes cooked , add a bit of water iff the gravy gets too dry whilst cooking . Serve with rice and roti! Enjoy!