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Malaysian-style Chicken and Potato Curry

This one-pot wonder makes for a stress-free supper for family and friends. The turmeric turns the curry a gorgeous yellow colour, and gives it a gentle heat, while the lemongrass, shallots, hot chilli powder and coconut milk lend a fantastic aroma and flavour.

Serves 4

Ingredients

8 shallots, peeled, chopped
4 lemongrass stalks, outer leaves removed, cut in half and bruised with a cleaver
2 tsp fresh or dried curry leaves
3 tsp turmeric
1 tsp hot chilli powder
2 bay leaves
6 medium new potatoes , cut into 2cm cubes
3 tbsp groundnut oil
6 organic chicken thighs, skinned and de-boned
2 tins coconut milk
Dried chilli flakes
8 baby corn, chopped
50g fresh green hand shelled peas
salt
Ground white pepper
800g cooked jasmine rice
Small handful of coriander

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Method

In a hot wok, stir fry the shallots, lemongrass, dried curry leaves, turmeric, hot chilli powder and bay leaves for less than 1 minute. Then add in the potatoes and fry for less than 1 minute. In a separate pan, heat some oil and brown the chicken thighs and then add this to the wok with the rest of the ingredients. Add the coconut milk and dried chilli flakes, cover with a lid and leave to cook for 25 minutes. A few minutes before the curry is ready, add the baby corn and peas and cook for a few minutes. Season with salt and ground white pepper to taste. Serve with some jasmine rice, topped with the curry. Garnish with some freshly chopped coriander leaves.

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