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Bill Granger's chicken curry

Bill Granger
Bill Granger

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Bill Granger's Nonya-style chicken curry.
Bill Granger's Nonya-style chicken curry.Jennifer Soo

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.

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Ingredients

  • 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 makrut 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

Method

  1. Step 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. Step 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. Step 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. Step 4

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

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Original URL: https://www.theage.com.au/goodfood/recipes/bill-grangers-chicken-curry-20150501-3v60k.html