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1 tbsp fresh ginger, grated
1 tsp turmeric
1 tsp salt
1 tsp sugar
1.5 - 2kg chicken, cut into pieces
4 tsp vegetable oil
2 medium onions, cut into very thin wedges
1 bay leaf
400g can unsweetened coconut milk
1.5 kaffir lime leaves or 1 tsp grated
lime peel
1 tbsp chopped fresh coriander
cooked rice and soy sauce to serve
Curry Paste -
2 medium onions, cut into chunks
2 large garlic cloves
2 tbsp water
2 tsp Madras curry powder
1.5 tsp coriander
1/2 tsp cinnamon
1/2 tsp ground red pepper |
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Method :
Combine ginger, turmeric, salt and sugar in a bowl; add chicken and toss
well to coat. Cover and marinate chicken in the refrigerator for 1-24
hours. Heat 2 tsp of oil in a deep 30cm skillet over medium-high heat. Add
onion wedges and bay leaf and cook for 8 minutes until browned. Transfer
to plate using a slotted spoon. Set aside.
Meanwhile, for
curry paste, puree onion chunks, garlic, water, curry powder, coriander,
cinnamon and red pepper in blender until smooth, scraping sides with
rubber spatula if necessary. Heat remaining 2 tsp oil in same skillet over
medium-high heat; add curry paste and cook for 4-5 minutes, stirring
occasionally until thickened. Add chicken and coat with paste. Cover and
simmer for 10 minutes. Stir in coconut milk, browned onions and lime
leaves. Simmer uncovered for 20 minutes more until chicken is cooked
through. Remove bay leaf. Divide chicken and sauce among 4 serving plates.
Sprinkle with chopped coriander. Serve with rice, soy sauce and other
garnishes, if desired.
Serves 5
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