Chicken Curry Malay Style with Potatoes, Hen Egg and Coconut Milk

Thu, 26 October 2017

 

Ingredients

For the Chicken:

• 2 pieces (about 450g) boneless, skinless chicken leg meat, cut into chunks, or 450 g chicken wings cut in half and washed to get rid of loose bone.

• 1 ½ tbsp curry powder (I use East End Madras curry powder, found at most Asian markets and high end markets like Fallon and Byrne.)

• ½ tbsp chili powder

• For the curry:

• 1 large onion, chopped

• 2 shallots, sliced

• 4 sprigs of curry leaves* (see Note below)

• 6 tbsp curry powder

• 2 tbsp chili powder

• 3-4 tbsp water

• 400 ml coconut milk

• 3 cups chicken stock or water

• 5 floury potatoes (such as Rooster), boiled, peeled, and cut into chunks

• 8 hard-boiled eggs, peeled

• Sea salt to taste

• 5-6 tbsp Donegal rapeseed oil for cooking

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Method

1. Combine chicken chunks with 1½ tbsp of curry powder, ½ tbsp of chili powder, a big pinch of sea salt. Marinate for about 30 minutes.

2. Mix the curry powder and chili powder with water to form a paste.

3. In a heavy pot, heat 5-6 tbsp donegal rapeseed oil. Add the chopped yellow onion, shallots, and curry leaves and pinch of salt. Cook until the onions are lightly brown in colour.

4. Add the curry paste, and cook until fragrant. Mix in the marinated chicken and cook for about 10 minutes or until the chicken is almost cooked. Then add the coconut milk together with the chicken stock or water. Bring the curry sauce to a boil and then lower the heat and simmer for 10 to 15 minutes. Then add the eggs and potatoes and cook for about 15 to 20 minutes. Season the curry with sea salt.

 

Like most stews, this curry tastes better when reheated the next day.