Malay chicken – water chestnuts curry

curry paste:
4 garlic cloves (roughly chopped)
2 green chillies (deseeded and roughly chopped)
3 lemon grass stalks (white part only, trimmed and thinly sliced)
4 cm piece fresh root ginger (chopped)
4 small shallots (chopped)
2 tsp. ground turmeric
2 or 3 tbsp. olive oil

Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz, scrap the sides of the processor several times, add the oil and make a paste.

for the chicken:
1/2 kg chicken thighs and breasts (skinless, bite size pieces)
2 tbsp. olive oil
2 onions (chopped finely)
2 kaffir lime leaves
1/3 cinnamon stick
1 – 2 star anise
1 can (400 ml) coconut milk
1/3 cup homemade chicken stock
1 tsp. muscovado sugar
2 tbsp. soy sauce
2 tbsp. fish sauce
250 g water chestnuts (peeled, finely chopped)
100 g chinese brown mushrooms
handful of coriander leaves (roughly torn)

Heat the oil in a large heavy bottom pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften (add tbsp. or two of water if it starts to burn). Season the chicken with salt and pepper and add to the pan. Stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. After 10 minutes of simmering on low heat add water chestnuts and cook for 10 more minutes, then add mushrooms and cook for few more minutes until the chicken is tender and the curry sauce is thicken enough. Taste, adjust seasoning and generously sprinkle with coriander.
After 15 minutes of cooking I removed cinnamon stick and star anise, otherwise the flavor would be to strong for our taste.

One thought on “Malay chicken – water chestnuts curry

  1. Pingback: Balinese Ayam Seset or Shredded Chicken Dish « To Cook With Love

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