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Malay Chicken Curry
Laith's Malaysian chicken curry, served at SSI Community Kitchen.
Laith's Malay chicken curry, cooked at Community Kitchen.
15g ground cinnamon
15g ground cardamom
15g cumin powder
15g fennel seeds
15g ground cloves
15g star anise
pinch of salt
350g brown onions, peeled and finely sliced
6 curry leaves
500g chicken breasts. chopped in to 4cm pieces
500g chicken drumsticks
25g garlic, minced or chopped finely
500g potatoes, chopped
35g Malaysian chicken curry powder
Prep: 40 mins. Cooking time: 1 hour, 20 mins.
Heat oil in a large saucepan on a medium-high heat, then add cinnamon, cardamom, cumin, fennel, cloves, star anise and salt.
Add onion and the curry leaves to the pan. Fry for 5 minutes, stirring regularly.
Add chopped chicken breast and drumsticks to the pan. Add chopped or minced garlic to the pan. Fry for 15 minutes, stirring regularly.
Grate ginger and add it to the pan. Chop potatoes and tomatoes and add them to the pan with the curry powder. Fry for 10 minutes, stirring occasionally.
Add water to cover all ingredients and leave to simmer until chicken and potatoes are cooked through - about 1 hour, 20 minutes. Taste before serving and season to taste.
Serve with cooked rice.
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